Roasted Carrot Recipe with Tahini and Ginger

I recently made Basil Quinoa and Chickpea Salad with Tahini Dressing and have had nearly a full jar of tahini sitting in my kitchen ever since. So, rather than keeping my tahini in the refrigerator for so long, I decided to pick up a recipe to enjoy it. Thus, today I’m going to make roasted carrots with tahini and ginger for my side dish. It’s delicious and healthy. The recipe for roasting carrots with tahini ginger is easy and simple.

How to Make Roasted Carrots with Tahini Ginger

Here are the ingredients and instructions you’ll need for roasting your carrots as side dish.

If you have some tahini sitting around like me, or just can’t get enough of the sesame paste, here are some other recipes that can help you put it to get good use:

• Chicken Ginger Tahini Stir Fry by Heather Christo
• Char Grilled Tahini Pork Skewers by Donna Hay
• Life-Changing Cinnamon Tahini Cookies by Sweet Potato Soul

Let’s Get The Carrots Ready

Alright, lets get started with the recipe at hand. First thing to do is to clean the carrots and prepare them on your cutting board.

Cleaning the carrots just entails using a peeler to remove the often dirty outside layer. If you’re using baby carrots you can skip this step and save yourself a couple minutes, but I went for the real deal carrots this time. I would have went for the all-to-trendy rainbow carrots if my local grocery store had them, but they didn’t, so I’m stuck with these plain old orange carrots that apparently went out of style in 2014. It’s fine, they all taste the same (mostly).

If you need some help with the carrot peeling, you can snag this one of these affordable peelers from Amazon. Or go here for more kitchen appliance options.

Preparing the Tahini Source

With the carrots clean it’s time to work on the sauce/marinade that the carrots will cook in. The sauce is a simple mixture of tahini, olive oil, ginger, cumin, garlic, salt and pepper. These five ingredients work really well when combined with sweet and crunchy carrots.

I also chopped the carrots into thin medallions and then mixed them in a large bowl with the sauce. You could also roast the carrots whole, but I planned on bringing these to work so I wanted to make them bite sized and easy to eat. Obviously, if you have baby carrots you can either skip this step and maybe just cut them length wise once (in half) if you feel like it. No matter how you are chopping or not chopping your carrots, make the sure the sauce coats the carrots evenly before tossing them in the oven.

It’s also important to add olive oil (or other fat) to the baking dish before adding your carrots to prevent the carrots and tahini mixture from sticking to the baking sheet and burning. Once the carrots are spread on to a greased baking sheet, pop them into a 400 degree preheated oven.

Let’s Start Roasting The Carrots

Before: here is what the carrots look like before we put them into our oven. Oh yeah we use our OTG oven to cook it. You can actually roast your carrots with any oven you have including the Countertop Convection Ovens or so.

After: we place it in the oven around 20 minutes. Actually, you can choose the level of cooking you like. Below is what our carrots look like after roasting. Look good, right?

Those are likely the most uninspiring before and after pictures you have ever seen. Trust me though, these carrots really transform during those 22-25 minutes they’re in the oven. This Roasted Carrots do not disappoint.

Roasted Carrots Nutrition

These carrots are delicious, yes, but they are also healthy. Here is the nutrition of the roasted carrots for a 1/4 lb serving (about 1/8 of the recipe):

• Calories: 85.9
• Total Fat: 3.6 g
• Total Carbs: 12 g
• Protein: 2.3 g
• Total Sugar: 5.2 g

The nutrition is not that surprising to me for a vegetable dish. The calories are pretty low, and the fat that is there is from the small amount of tahini and olive oil. The carbs are actually mainly from the carrots, and most of the small amount of protein is, too. Plus, there is limited sugar which is all naturally occurring in the carrots, which is nice.

Two ingredients are in the spotlight in this dish, and that is the tahini and ginger. Tahini is full of healthy fats. In my mind, it’s basically a nut butter. Ginger has countless health benefits, but I think it is most well known for its antioxidants and anti-inflammatory benefits. I have found that Dr. Axe is a great resource for any food nutrition question you might have on your mind.

How Much It Costs You?

Enough about nutrition though… Let’s get economical with these Roasted Carrots. Below is the calculation of the cost and surprisingly you’ll see how cheap it is to make.

• 2 lbs of carrots – $1.98
• 3 tbsp tahini – $0.65
• 1 tbsp olive oil (plus a little for the baking sheet) – $0.30
• 1/4 tsp ginger – $0.06
• 1 tsp cumin – $0.10
• 1 clove garlic – $0.10
• Salt and Pepper
• Optional: Parsley

The grand total is $3.19, or $0.40 per serving. You can’t find anything for $0.40 these days. The lowest but best protein food at least worth 7$.

Conclusion

I hope you enjoy these Roasted Carrots! Feel free to share this roasted carrot recipe with your friends, family and your networks. Cheers!