Roasted Carrots with Tahini, Mint and Pistachios Recipe

There’s something about carrots at the farmers market that I find utterly addictive. I can’t pass them by without buying them, especially when they still have their beautiful green stems. They just get me every time.

roasted carrots

Which is why I love when I come up with a recipe to use these beauties. And this is a recipe that is as addictive as those beautiful carrots. If you love tahini, you will love this recipe. There is a sweet and savory component: The carrots get sweet from roasting while the tahini adds a nutty richness. Brightened with fresh mint and crunchy pistachios, it’s as beautiful as it is delicious.

Oh, and it’s incredibly simple to throw together. Serve it with some simple salmon on a weeknight, or serve it with fancier entrees for guests on Shabbat or the holidays.

Roasted Carrots with Tahini, Mint and Pistachios


2 lbs whole carrots, peeled

2 Tbsp olive oil

1/2 tsp ground cumin

1/2 tsp ground coriander

salt and pepper

1/3 cup tahini (or more)

2 Tbsp fresh mint leaves

2 Tbsp unsalted pistachios, chopped fine


Preheat oven to 400 degrees.

Place carrots on a baking sheet. Drizzle with olive oil, cumin, coriander, salt and pepper. Mix to coat evenly.

Cook for 25-35 minutes, until slightly browned and crispy on tips.

Remove from oven. Drizzle with tahini, fresh mint and chopped pistachios.

Note: If not serving right away, wait to drizzle with tahini, mint and pistachios until serving.

carrots w tahini2

Keep on Noshing

Stuffed Apples for Sukkot

Did you know that it is traditional to eat stuffed foods on Sukkot?Originally, I thought it was just because they ...

Moroccan-Inspired Tzimmes with Saffron, White Wine and Chicken

A classic dish, re-imagined with sweet and savory flavors.

Ginger Glazed Lamb and Beef Lollipops

Any person who has visited Israel knows that a stroll through the shuk (Israeli market) is a multi-sense experience: the bright colors, the sweet ...