Savory Roasted Carrots with Tahini and Pistachio Gremolata

Roasted carrots with creamy tahini sauce and topped with lemony pistachios.

4.86 from 7 votes

Savory Roasted Carrots with Tahini and Pistachio Gremolata

These roasted carrots are seasoned with warm cumin and served over creamy garlic tahini and topped with bright pistachio gremolata. You’ll love this vibrant Mediterranean side dish!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Mediterranean

Keyword: cumin roasted carrots with tahini, roasted carrots with pistachios, roasted carrots with tahini

Servings: servings

Calories: 333kcal

Author: Samantha Ferraro

Cost: $8

Equipment

Ingredients

Roasted Vegetables

5-6 large carrots peeled and cut into 2-inch pieces
1 large red onion cut into ½-1 inch wedges
2-3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and black pepper to taste

Lemon Garlic Tahini

½ cup tahini
1 garlic clove finely grated
Juice of 1 lemon
¼ cup water plus more if needed
Salt and pepper to taste

Pistachio Herb Gremolata

¼ cup pistachios finely chopped
2 tablespoons finely chopped parsley
Zest of ½ lemon
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper

Garnish

Aleppo pepper
Optional: drizzle of pomegranate molasses or date molasses

Instructions

Preheat the Oven: Preheat oven to 425°F and line a large baking sheet with foil or parchment.
Season the Vegetables: Place the carrots and red onion on the prepared baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and black pepper. Toss well so the vegetables are evenly coated.
Roast the Vegetables: Spread the vegetables into an even layer and roast for about 30 minutes, until the carrots are tender and caramelized.
Make the Tahini Sauce: While the vegetables roast, whisk together tahini, garlic and lemon juice in a bowl. Add the water and continue whisking until the sauce loosens and becomes smooth and pourable. Season with salt and pepper. If needed, add more water 1–2 teaspoons at a time until you reach a thick, honey-like consistency.
Make the Pistachio Gremolata: In a small bowl, combine chopped pistachios, parsley, lemon zest, lemon juice and olive oil. Season with salt and pepper and stir to combine.
Assemble the Dish: Spread the tahini sauce onto a wide serving bowl or platter. Spoon the roasted carrots and onions over the sauce.
Garnish and Serve: Dollop the pistachio gremolata over the vegetables and finish with a sprinkle of Aleppo pepper. If desired, drizzle lightly with pomegranate molasses before serving.

Notes

Peeling the Carrots: Peeling is optional, but it gives the carrots a smoother texture. Save carrot peels and vegetable scraps to make homemade vegetable stock.
Tahini Tips: When water is added to tahini it will initially seize and thicken. Keep whisking and it will loosen into a smooth sauce.
- If the tahini sauce is too thick, add 1–2 teaspoons warm water at a time until you reach a thick, pourable consistency.
Make Ahead: Roasted vegetables can be made 2–3 days ahead and stored in the refrigerator. Tahini sauce can also be made about 3 days ahead. Assemble just before serving.

Nutrition