Tahini, Thyme, and Cumin Roasted Carrots

Tahini CarrotsOne of the best things about getting fresh produce boxes is the surprise of finding what is inside and thinking of how to combine them in new ways.  My food box this week contained a ton of fresh thyme and a pound of rainbow carrots so I decided to make some savory roasted carrots to use in dishes throughout the week.


1 lb carrots, peeled
2 tbsp tahini
1 tbsp sesame oil
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp honey
1 tbsp fresh thyme, destemmed and chopped
1/2 tbsp cumin, crushed


1.  Cut the carrots into roughly the same size pieces.  I cut them into quarters, and then into 1/2 inch pieces.  You can cut them however you desire, but keep them on the thicker side since they will shrink as they roast.

2. Mix together everything besides the carrots in a large mixing bowl.  Add the carrots and toss well to make sure all of them are coated.

3.  Spread in a single layer on a baking sheet lined with parchment / Silpat (mine fit on a half sheet tray).  It’s important that you don’t overlap or crowd the carrots so they can roast properly.

4. Roast at 450 for 15-20 mins (they should be brown on top). Flip them and roast for another 5 minutes.  Serve warm or cold!


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