Gluten-Free Tahini Roasted Carrots
By the Gluten Free Recipes team ·
Tender roasted carrots are coated in a rich, nutty tahini dressing, creating a side dish that's both comforting and vibrant. The slight char from roasting and the creamy tahini create a delightful contrast in textures and flavors.
At a glance: This medium salads and sides recipe yields 4 servings in about 25 minutes (15 min prep, 10 min cook). It uses 10 ingredients — including carrots, extra virgin olive oil, tahini — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Tahini Roasted Carrots: When preparing this salads and sides recipe, ensure that all packaged ingredients, particularly the Dijon mustard, are certified gluten-free. Be mindful of potential cross-contamination from shared utensils or preparation surfaces if preparing for someone with celiac disease or severe gluten sensitivity In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Tahini Roasted Carrots: This recipe is naturally gluten-free, relying on whole vegetables and certified gluten-free ingredients. It avoids any gluten-containing grains.
Ingredients
- 1.5 lbs carrots, peeled and cut into 1-inch pieces
- 2 tbsp extra virgin olive oil
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (verify GF)
- 1 clove garlic, minced
- 2-3 tbsp water, to thin dressing
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, toss the prepared carrot pieces with 1 tablespoon of the extra virgin olive oil, salt, and black pepper until evenly coated. Spread the seasoned carrots in a single layer on the prepared baking sheet.
- 2
Roast the carrots in the preheated oven for about 20-25 minutes, or until they are tender when pierced with a fork and have developed some caramelized edges. While the carrots are roasting, prepare the tahini dressing.
- 3
In a small bowl, whisk together the tahini, remaining 1 tablespoon of extra virgin olive oil, lemon juice, Dijon mustard, and minced garlic until smooth. Gradually whisk in 2-3 tablespoons of water, one tablespoon at a time, until the dressing reaches your desired drizzling consistency; it should be pourable but not too thin.
- 4
Once the carrots are roasted and tender, transfer them to a serving bowl. Drizzle the prepared tahini dressing generously over the warm carrots. Gently toss the carrots to ensure they are well coated with the creamy dressing.
- 5
Garnish the tahini roasted carrots with fresh chopped parsley just before serving. This vibrant side dish is best enjoyed warm, allowing the flavors to meld together beautifully.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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