Turmeric Tahini Roasted Carrots 2

I am in love with roasted carrots. I’ve made them before with a sweet and sticky glaze (see my Roasted Honey Balsamic Glazed Carrots recipe here) but today I made them with a  more savory and healthy dressing featuring turmeric and tahini.

Tahini Turmeric Roasted Carrots 4

Turmeric is all over everywhere right now and is being used in things like Turmeric shots (the health kind, not the boozy kind). It has some wonderful anti-inflammatory healing qualities as well as it is high in antioxidants.  We should just be sprinkling this stuff on everything! Just an FYI also – Turmeric is responsible for the yellow color in curry powder!  I usually add some to my homemade chicken broth because it not only makes the broth a gorgeous yellow rich color but why not get in that healthy stuff as well?!

Just a few other wonderful recipes I’m crushing on over at other sites:

The Kitchn – 7 Ways to Eat (& Drink) Turmeric

Bon Appetit – 30 Turmeric Recipes, the Wonder Spice Your Body Needs

RasaMalaysia – Honey Turmeric Chicken

This recipe is super simple and you can whip it up with very little effort. Just peel some carrots that are roughly the same size.

Photo Apr 11, 12 01 09 AM

It’s pretty simple and if you have an exceptionally large carrot, just cut it in half. That way everything will roast properly at about the same time.

Sprinkle them with olive oil, salt and pepper and toss them with your hands in a bowl to get them all evenly coated.

Photo Apr 11, 12 04 02 AM

Then spread them out on a baking sheet lined with parchment paper or foil.

Roasted Carrots

Then pop them into a 425º oven and let them roast about 30-45 minutes, depending on how big your carrots are.

While the carrots are roasting, make your sauce. Just dump all the ingredients into a bowl and whisk them up – tahini, olive oil, red wine vinegar, fresh rosemary and red pepper flakes.

Photo Apr 11, 12 26 06 AM

Add in a little salt and pepper and whisk that baby up!

Tahini Turmeric Dressing

Somewhere around forty minutes later your carrots will be done. You want them to have little areas of brown and black on them, because that is some heavenly stuff right there my friends.

Roasted Carrots

Put them on a pretty platter.

roasted carrots platter

And drizzle that yummy dressing right over them.  AND BE GENEROUS PLEASE!

Turmeric Dressing on Roasted Carrots

Also, eat these nice and hot please.because that is when they are at their best, although I have  been known to stand in the kitchen and dip them cold into the sauce bowl one after one.

Turmeric Tahini Roasted Carrots 3

These carrots would be fantastic alongside my Ultimate Meatloaf. You really must make them soon!

Roasted Carrots with Tahini Turmeric Dressing
Save RecipeSave Recipe

  • 1 lb. carrots, peeled
  • 3/4 c .olive oil, divided
  • 2 T. tahini (use 1 T. If you don't love tahini)
  • 1 t. turmeric
  • 2 T. red wine vinegar
  • 1 t. chopped fresh rosemary
  • 1/4 t. chile flakes or to taste
  • 1/4 t. salt
  • dash of pepper
  • Preheat oven to 425º
  • Peel carrots and trim off tops
  • In a bowl, toss them with 1/4 c. of the olive oil and sprinkle with salt and pepper
  • toss well with your hands making sure to coat all carrots
  • Spread carrots in even layer on a lined baking sheet
  • Place in oven and roast 30-45 minutes or until brown and black spots are noticeable on carrots and carrots are softened
  • While carrots are roasting, mix 1/2 cup of olive with remaining ingredients. Whisk well
  • Drizzle over carrots upon removing from oven

    imager lasted carrots with tahini turmeric dressing





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    Published by Katie

    Katie's love of cooking and eating good food has led her down a path of fun filled friend and family gatherings around the kitchen. She is an Oklahoma Food blogger, TV food personality for Freedom43tv, author of Food Lovers's Guide to Oklahoma and lover of all all the good things of life!

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    1. Man, Katie! This recipe looks really good! I sent it to Rylee to "test drive" as a potential for one of the items on her wedding buffet this fall!
    2. Made the carrots two nights ago and they are just delicious! Two of us ate an entire pound with no problem. The tormeric tahini dressing might be good on other roasted vegetables also. Thank for a great recipe, Katie.
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