My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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tahini + cumin roasted carrots

Today was the first day I could feel fall.  We’ve had a crazy long, hot, and dry summer here.  I’m in the mood for cool air, not sweating while I bake, and chilly nights cocooned in our comforter.

This morning when I let the dogs out I was legitimately chilly and it felt fabulous.

To celebrate fall’s approach I had to bust out a fall-themed recipe.

Cumin Tahini Roasted Carrots | edible perspective

Something savory.

Something warm.

Something roasted.

Cumin Tahini Roasted Carrots | edible perspective

The carrots that look burnt are actually purple in color.

I wouldn’t serve you burnt carrots.


Cumin Tahini Roasted Carrots | edible perspective

By the time the carrots finished cooking it was already 80 degrees in the house.

So much for fall.

I stuck the carrots in the fridge, chopped them up, and ate them on a salad instead.

Summer lives on!

Cumin Tahini Roasted Carrots | edible perspective

Print this!

Tahini + Cumin Roasted Carrots

  • 1 bunch carrots [about 6-7]
  • 2 Tbsp roasted tahini
  • 1.5 Tbsp unrefined extra virgin coconut oil, melted
  • 1 Tbsp honey or maple syrup
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  1. Preheat your oven to 400* and line a baking sheet with parchment paper or lightly grease the pan.
  2. Clean the carrots, trim the ends, and slice in half or quarter if they are very large.
  3. Whisk the tahini, coconut oil [or sub safflower/sunflower/etc.], honey, cumin, cinnamon, and salt in a bowl. The mixture will be very thick.
  4. In a large bowl coat the carrots with the tahini mixture using your hands.
  5. Lay in a single layer on the pan and roast for about 35 minutes until tender and golden brown. Flip once at 20 minutes.
  6. Serve immediately.

notes: The tahini mixture is outstanding on toast, raw veggies, sweet potatoes, or right off a spoon. 

Cumin Tahini Roasted Carrots | edible perspective

If carrots aren’t your thing I just remembered I have a similar recipe for tahini honey sweet potato fries.

I can’t wait for soup season!  And squash!  And apple cider!

I’ll stop dreaming and wait patiently.


Reader Comments (39)

STUNNING! i kinda want to frame all of these pictures :)
September 5, 2012 | Unregistered CommenterHeather
Those carrots look spectacular! Who needs rainbows when you have carrots in every colour? I've been looking for a recipe to use up some tahini, so this is perfect! Although I am limited to supermarket carrots unfortunately. Can you buy roasted tahini, or do you do it yourself? I don't think I've seen it before.
September 6, 2012 | Unregistered CommenterAimee
I don't think I've ever seen such beautiful carrots! I just bought some tahini, and this looks like the perfect way to use it. I can imagine using the tahini mixture on so many things! I can't wait to start making more fall themed foods! I've already broken out the pumpkin!
September 6, 2012 | Unregistered CommenterKerry
DELISH! This so looks so perfect for Autumn.
These carrots are so fun! I love how colourful they are!
September 6, 2012 | Unregistered CommenterKatrina @ Warm Vanilla Sugar
We can always pretend, right? I've already broke out the pumpkin several times. The roasted carrots look delish!
September 6, 2012 | Unregistered Commenterkim@hungryhealthygirl
I need to find more uses for tahini. Love this idea!
September 6, 2012 | Unregistered CommenterLauren
These. photos. are. gorg.
September 6, 2012 | Unregistered CommenterKrissy @ Make it Naked
Beautiful carrots! I love the multicolored ones. I could take pictures of root veggies all day, haha! Definitely going to be trying this when I find some time in the kitchen.
September 6, 2012 | Unregistered CommenterLaura (Blogging Over Thyme)
that first picture is BEAUTIFUL! colorful carrots always make me smile. And the recipe looks delish as always.
September 6, 2012 | Unregistered Commentermarian @ marianwrites
@Aimee - You can find roasted tahini but it's not 100% necessary. It adds a little to the flavor but un-roasted would be fine. If you made tahini at home you could roast the sesame seeds in the oven or in a pan and then make a roasted version. Hope that helps!

@Kim - I just can't break the pumpkin out yet. Too hot! Soon!

@Krissy - You.are.too.kind. :) Thanks, lovely!

@Marian - Thanks so much!
September 6, 2012 | Registered CommenterAshley
I have a love for tahini but haven't bought it in months now, I'm not sure why. This recipe is completely right up my alley, I've never roasted anything covered in tahini before though.
September 6, 2012 | Unregistered CommenterKatie @KatieDid
I know what you mean about our CO weather - it was so nice and crisp yesterday morning that I decided to wear jeans and a light sweater to a wine tasting event at 5:00 - little did I know that it had crept up to near 90 again - I too cannot wait for some real fall but am loving the cool mornings for now!
September 6, 2012 | Unregistered CommenterCooking with Michele
some of my favorites: carrots, cumin and tahini!! YUM YUM
September 6, 2012 | Unregistered Commenterpurelylori
Beautiful!! :)
September 6, 2012 | Unregistered CommenterAli @ Around the VeggieTable
Just plain gorgeous! I've wondered what I could do with those lovely colored carrots to show them off, and this is it! Looks delicious :)
I'm ready for fall cozy sweaters and boots... the weather here is still beautiful so I can enjoy summer a bit longer. I did make my own pumpkin puree for the first time on the weekend! Everything has been pumpkin filled this week, I love it! No more canned pumpkin for this girl, it was so easy!
September 6, 2012 | Unregistered CommenterChrista @ Edible Balance
This looks amazing, gorgeous pics. And perfect flavors for fall, thanks!
September 6, 2012 | Unregistered CommenterChristine (The Raw Project)
I love all the differently colored carrots! It's been similar here lately, deceivingly cool in the morning but still hot hot hot in the evening! I almost wish the weather would make up its mind :P
September 6, 2012 | Unregistered CommenterKatie @ Blonde Ambition
Stunning pics! I want to shove my face in those carrots!!
The first shot is amazing.
September 6, 2012 | Unregistered CommenterAngela
I just said a similar thing to my boyfriend last night - I can't wait for the Fall weather to hit. Bring on the soups, stews, chilis and roasted veggies without making the whole kitchen feel like an oven :) Will have to try this recipe soon!
September 6, 2012 | Unregistered CommenterAndrea
Ooh, these sound great! I can't wait until it starts feeling like real fall around here. In the meantime, I can definitely pretend it's fall with these delicious roasty carrots!
September 6, 2012 | Unregistered CommenterEileen
I am ready for cider and cooler temperatures. I don't want cold cold temps, but cooler would be okay.
September 6, 2012 | Unregistered Commenterdeva by definition
Great new idea for carrots :)
September 6, 2012 | Unregistered Commenteraddie @ culicurious
I love the colors of all those carrots! And what a recipe. Yum!
September 6, 2012 | Unregistered CommenterRussell van Kraayenburg
These are defiantly worth turning on the hot oven during summer! I make these frequently, I just love how the carrots become even sweeter when roasting!
September 6, 2012 | Unregistered CommenterRebecca
Beautiful carrot photos, so colorful! This really gets me in the mood for Autumn!
September 6, 2012 | Unregistered CommenterBrandon
mmmm carrots. love their colors. it sure felt like fall the past two days over here but now it's heating back up again. i don't mind hanging onto summer for a little while more. :)
September 6, 2012 | Unregistered Commentersonia the mexigarian
These carrots look lovely. Sounds like a wonderful combination of flavors.
September 6, 2012 | Unregistered CommenterMegan @ MegGoesNomNom
Awwww, so pretty! I have to say that since I started my "food" blog (I like to think I lean more towards comedy) I love nothing more than taking a nice vegetable on a photo shoot. Carrots have been my favorite to shoot by far, with purple kohlrabi a close second. I wish we had these beautiful carrots available at the local farmers market . . . I would have snagged those puppies right up and headed out to the wood pile with the Nikon. BTW, do you still have your Etsy shop where you sell your photographs?
September 7, 2012 | Unregistered CommenterJoanna @ Midwestern Bite
Hands down the most beautiful food I've seen all week. WHY have I never seen colored carrots anywhere?! Why oh why? I need to hunt them down.
September 7, 2012 | Unregistered CommenterKatie
I don't think I've ever seen carrots that are purple or white before -- that is SO cool! Do you know if they have the same level of beta carotene as the orange ones do?? :)
September 7, 2012 | Unregistered CommenterKathleen @ KatsHealthCorner
@Joanna - I still need to try kohlrabi!! I don't still have the Etsy shop but if you're interested in a photo let me know. Thanks!

@Kathleen - I have no idea but good question!! :) Maybe they're loaded with other nutrients as well?
September 7, 2012 | Registered CommenterAshley
Love those different colored-carrots. Thanks for the recipe. I'l make a try. :)
September 7, 2012 | Unregistered Commenterabsolute health fitness
I've never wanted carrots so badly in my life! Beauteous!
September 8, 2012 | Unregistered CommenterSara @ sarasmiles
That first picture of all the carrots is so beautiful that I saved it on my phone and am now using it as my iPhone background:) I'll be sure to give you photo cred when everyone starts telling me how beautiful it is:)
September 8, 2012 | Unregistered Commenterkylie@immaeatthat
gosh, those carrots look fantastic!!! i'm with ya - being ready for fall! it better get here soon!!
September 8, 2012 | Unregistered CommenterMarissa@ohhhsolovely
this is such perfect timing! I got baby purple carrots in my produce box this week and was trying to figure out what to do with them.
September 8, 2012 | Unregistered CommenterShaina Anderson
These look amazing! I just found your site and am loving it - so happy to have stumbled upon a fellow CO blogger. :)
September 13, 2012 | Unregistered Commenterveganfling
I just made the tahini sauce with roasted carrots and beets, and WOW! Such a wonderful combination of flavors! Thanks for the inspiration!
October 14, 2012 | Unregistered CommenterLindsey @Pas de Deux Blog

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