Tender roasted carrots meet a creamy cloud of whipped tahini yogurt, finished with a vibrant sprinkle of pistachios and fresh herbs. This elegant yet simple dish delivers layers of flavor and texture, making it perfect for both everyday dinners and festive gatherings.

Why You’ll Love This Recipe

This recipe transforms humble carrots into a showstopping side dish. Roasting intensifies their natural sweetness, while curry powder or berbere seasoning adds warmth and depth. The whipped tahini and yogurt create a silky, tangy base that balances the caramelized vegetables beautifully.

It’s versatile enough to serve warm or at room temperature, making it ideal for entertaining. The crunchy pistachios and fresh herbs provide color, freshness, and contrast in every bite. Plus, it can easily double as a vegetarian main dish when paired with grains or legumes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ pounds medium carrots, peeled
2 tablespoons olive oil, plus more for serving
½ teaspoon curry powder or berbere seasoning
¾ teaspoon salt, or to taste
½ teaspoon black pepper
1 medium orange (zest and juice divided)
2 tablespoons shelled roasted salted pistachios, finely chopped
2 tablespoons finely chopped fresh dill
1 tablespoon minced fresh chives (optional)
⅓ cup plain Greek yogurt
3 tablespoons tahini
1 small garlic clove, finely grated
2 tablespoons water

Directions

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment paper.

Cut the peeled carrots into 2-inch pieces on a sharp diagonal to create irregular, rustic shapes. Spread them on the prepared baking sheet.

Drizzle with 2 tablespoons olive oil and sprinkle with curry powder, salt, and black pepper. Toss well to coat evenly. Roast for 20 to 25 minutes, or until tender and caramelized at the edges.

While the carrots roast, prepare the garnish. Finely grate 1 teaspoon of orange zest. On a cutting board, combine the zest, chopped pistachios, dill, and chives. Chop together until evenly mixed.

Prepare the whipped tahini base. Juice the orange and measure 3 tablespoons. In a small food processor or bowl, combine the orange juice, Greek yogurt, tahini, grated garlic, and 2 tablespoons water. Blend or whisk vigorously until smooth and fluffy. Season with a pinch of salt and pepper to taste.

Spread the whipped tahini mixture onto a serving platter in a swoosh pattern.

When the carrots are done roasting, squeeze a little additional orange juice over them and drizzle lightly with olive oil. Toss gently to coat.

Arrange the warm carrots over the tahini base. Spoon any pan juices over the top. Finish with the pistachio herb mixture and a final light sprinkle of salt if needed. Serve immediately or at room temperature.

Servings and timing

Yield: 4 to 6 servings

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 to 40 minutes

Variations

For a heartier dish, add roasted chickpeas or cooked quinoa over the tahini before layering the carrots.

Swap the dill for fresh parsley or cilantro for a different herbal profile.

Use lemon instead of orange for a sharper citrus flavor.

Add a pinch of smoked paprika or ground cumin for extra warmth.

For a slightly sweet finish, drizzle with a small amount of honey before serving.

Storage/Reheating

Store leftover carrots and tahini cream separately in airtight containers in the refrigerator for up to 3 days.

To reheat, warm the carrots in a 350°F (175°C) oven for 8 to 10 minutes or until heated through. The tahini mixture can be brought to room temperature and whisked briefly before serving.

The dish can also be enjoyed cold or at room temperature. Add fresh herbs and pistachios just before serving to maintain their color and crunch.

FAQs

Can I make this dish ahead of time?

Yes. Roast the carrots and prepare the tahini cream up to two days in advance. Store separately and assemble just before serving. Add the herb topping at the last minute for freshness.

Can I use baby carrots instead of whole carrots?

Yes, but whole carrots tend to roast more evenly and develop better caramelization. If using baby carrots, adjust roasting time as needed.

What can I substitute for tahini?

You can use sunflower seed butter or almond butter for a similar creamy texture, though the flavor will differ slightly.

Is this dish served hot or cold?

It can be served warm, at room temperature, or even chilled, depending on your preference.

Can I make it dairy-free?

Yes. Substitute the Greek yogurt with a dairy-free plain yogurt alternative.

How do I keep the tahini sauce from becoming too thick?

If it thickens in the refrigerator, whisk in a small amount of water or citrus juice to loosen it.

Can I freeze roasted carrots?

Freezing is not recommended, as the texture may become soft and watery when thawed.

What main dishes pair well with this recipe?

It pairs beautifully with grilled chicken, roasted fish, or as part of a vegetable-focused spread with grains and salads.

Can I skip the nuts?

Yes. If avoiding nuts, try toasted sesame seeds or pumpkin seeds for crunch.

Why cut the carrots on a diagonal?

Diagonal cuts create more surface area, encouraging better caramelization and a visually appealing presentation.

Conclusion

Roasted Carrots With Whipped Tahini is a vibrant, flavor-packed dish that proves simple ingredients can create something truly special. With its creamy base, caramelized vegetables, and fresh herb topping, this recipe delivers elegance and comfort in every bite. Whether served at a holiday table or alongside a weeknight dinner, it’s a versatile dish you’ll return to again and again.

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