Honey Roasted Carrots with Tahini Yogurt Sauce

Honey Roasted Carrots with Tahini Yogurt Sauce

Serves 4
Dietary Vegetarian
Meal type Side Dish
From book Adapted from Plenty More by Yotam Ottolenghi


  • 1 Pound baby carrots (if using whole carrots, cut into chunks)
  • 3 Tbsp honey
  • 1 Tbsp olive oil
  • 1 Tbsp water
  • 1 1/2 Tsp cumin
  • 3 Sprigs fresh thyme
  • 1 Tsp salt
  • 1/2 Tsp pepper


  • 1 1/2 Tbsp tahini
  • 1/3 cup Greek yogurt
  • 1/2 Lemon juiced
  • 2 Tbsp water
  • 1 clove garlic (grated)
  • pinch of salt


These carrots are a great side dish for grilled or roasted chicken or fish. The sauce is also great on salmon, as a dip for other veggies, or as a sandwich spread.


1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Place carrots in baking sheet and lay thyme sprigs on top.
2. Combine olive oil, honey, water, cumin, garlic, salt, and pepper in a small bowl and pour over carrots. Toss until they are evenly coated.
3. Bake in the oven for 30-40 minutes, until soft and brown. Serve with tahini yogurt sauce.
4. Combine all ingredients in a small bowl.