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.

Something savory.

Something warm.

Something roasted.

The carrots that look burnt are actually purple in color.

I wouldn’t serve you burnt carrots.


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!

Print this!

Tahini + Cumin Roasted Carrots

vegan, gluten-free

  • 1 bunch carrots [about 6-7]
  • 2 tablespoons roasted tahini
  • 1.5 tablespoons unrefined extra virgin coconut oil, melted
  • 1 tablespoons honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon 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. 

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.