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The Hood Magazine

Honey Roasted Carrots in Tahini Sauce and Pistachios

Nov 28, 2016 09:45AM ● By Hood Magazine


  • 2 pounds carrots, cleaned and trimmed
  • 1 tablespoon vegetable oil
  • 2 tablespoons honey
  • 4 tablespoons tahini sauce
  • 3 tablespoons lemon juice, fresh squeezed
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 small garlic clove, minced
  • 2 tablespoons water
  • 2 tablespoons pistachios, chopped
  • 1 tablespoon parsley, chopped



Preheat oven to 400 degrees. Toss carrots with oil and honey, arrange in a single layer on a baking sheet and roast in oven until tender, about 20-30 minutes, making sure to turn carrots once. Mix tahini, lemon juice, soy sauce, honey, garlic and enough water to get the sauce to desired consistency. Drizzle tahini sauce on top of roasted carrots. Sprinkle with pistachios and parsley and enjoy!