Honey-Roasted Carrots With Tahini Yogurt (2024)

Tahini-yogurt sauce:

Scant 3 tablespoons/40 g tahini paste

2/3 cup/130 g Greek yogurt

2 tablespoon lemon juice

1 clove garlic, crushed salt

Carrots:

Scant 3 tablespoons/60 g honey

2 tablespoons olive oil

1 tablespoon coriander seeds, toasted and lightly crushed

1 1/2 teaspoon cumin seeds, toasted and lightly crushed

3 thyme sprigs

Salt and black pepper

12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons (3 pounds/1.3 kg)

1 1/2 tablespoons cilantro leaves, coarsely chopped

Leave a Review

• Wow! Had no tahini. Added the cilantro to the yogurt sauce. Carrots need a solid 30 min in a 425 degree oven to carmelize. Keep an eye on them because the honey can burn (burnt edges on the carrots are pretty fab!) So easy and, if you can get the rainbow carrots, makes a pretty spectacular presentation.

  • lorig13

  • NJ

  • 5/24/2020

• Fabulous flavors in this recipe! Sweet, acid, spice, creaminess. Made them for dinner, and I’ll definitely use the tahini yogurt again with other veggies. Found squeezable tahini in a bottle that is super easy to use.

  • lashesvan

  • Spencertown ny

  • 2/22/2019

• This is a delicious dish! Though not vegetarians, we'd definitely serve it with some grains/greens and have as a main dish. Also it sounds like a lot of reviewers had problems with the yogurt thickness. I had whole milk biotic yogurt in a glass jar, which is much thinner than regular greek whole milk yogurt, and so sauce was perfect.

  See Also

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  • gloj

  • Pittsburgh, PA

  • 8/9/2018

• We enjoyed this recipe very much. I, like others, added a bit of water to thin the yogurt dressing. This dish was great. Will make it again.

  • aopotato

  • 5/28/2017

• Sorry to spoil the perfect reviews, but this was not for me. I first decided tot make the carrots and forget the tahini, but after tasting the carrots, it left something to be desired; so I made the tahini to rescue the carrots, but alas, that too was not good. I had to add honey to the tahini to make it tasty, but it was too thick, like beaten cream cheese. (I loved the tahini as a spread on crackers though, tasted like spreadable Halvah bars). I love using spices not in this recipe. I've had better, like last week making a simple carrot recipe to die for on American's Test Kitchen, slow-cooked carrots. YUM. I won't make this one again.

  • Anonymous

  • Long lLong

  • 2/21/2017

• Amazing. I made the tahini yogurt sauce (which was also good) but I think I will skip it next time as the carrots are so good by themselves.

  • Anonymous

  • Bosboston

  • 11/25/2016

• I made this last night as written - or rather I tried to. But I found that the tahini dressing was so thick it was more like a paste. I ended up adding significantly more oil and water as well to try to thin it out with only middling success. Was this the experience of other cooks with this recipe? I did really like the subtle sweetness of the carrots cut through by the coriander and cumin. I'm thinking about adding this to Thanksgiving but would like to improve the dressing consistency before I do.

  • imudge

  • Mamaroneck NY

  • 11/6/2016

• I have lost count of the number of times I have made this.I often roast a head of garlic day before. Day of, chop and add the entire head to the sauce.The sauce is bountiful, so I've used the extra to make creamed spinach with chopped, steamed, fresh spinach.Also good as a salad dressing. I add arugula or whatever on hand to my emptied bowl to sop up the remaining sauce.For holidays I add 1 inch cubes of (butternut) squash and serve the glistening, glazed, orange veggies in a blue bowl, showing everyone the gorgeous color contrast before drizzling the dressing over the top rather than tossing, so as not to obscure the colors. Extra sauce served on side is popular.

  • caroltbmsb

  • DALLAS, TX

  • 1/20/2016

• I will make this dish over and over again. I have made it with rainbow carrots as well as orange, and it is always delicious.

  • ellenmlevine

  • Atlanta, GA

  • 4/18/2015

• OMG!! These carrots are ridiculously good. Best carrots I've ever had. That tahini sauce is soooooo good. Easy recipe too. I didn't measure anything, I just eyeballed it.

  • rahappygirl

  • League City, TX

  • 3/18/2015

• Delicious. I only had orange carrots on hand, so it wasn't as pretty as the picture shown, but it tasted great. Yotam Ottolenghi has a wonderful way with vegetables, and this one did not disappoint.

  • Anonymous

  • Birmingham, AL

  • 1/4/2015

• I have not made this but was served it at a friends house. It was gorgeous with all the different colored carrots and memorable for the taste. I went home and immediately looked up the recipe. The yogurt sauce was delicious drizzled over the carrots.

  • Escondidocook

  • Escondido, CA

  • 11/29/2014

• I loved this. Exactly what I was hoping it would taste like-surprising and delicious.

  • RebekahLD

  • 11/3/2014

TagsCarrotRoot VegetableVegetableTahiniYogurtDairySideDinnerGluten FreeNut FreeVegetarianRoastCookbooks