Roasted Carrots with Cumin Coriander Tahini Sauce

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


I love veggies that are oven roasted. Who am I kidding? I like them grilled, sauteed and steamed too! But this recipe is delicious! You can eat these carrots seasoned to perfection on their own, or you can whip up (literally it takes moments) a yummy spiced sauce to drizzle over top to make them even better! This recipe came from Angela Liddon, although I like to add garlic to the sauce. 🙂

Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 3


  • 1 1/2 lbs organic carrots (approx 15 carrots)
  • 1 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 3/4 tsp sea salt
  • 1/4 tsp ground pepper
  • Optional 1/2 tsp garlic powder

Cumin & Coriander Tahini Sauce

  • 2 tbsp tahini
  • 4 tsp fresh lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp sea salt
  • Optional 1/2 tsp garlic powder


  1. Preheat oven to 400f. Scrub carrots lightly. I like organic as they don't have to be peeled. Trim the stems off. Cut thick carrots in half lengthwise. Place onto a baking sheet with parchment paper. Drizzle with olive oil and flip/stir to coat both sides.

  2. In a small bowl, combine cumin, coriander, sea salt, black pepper (& optional garlic powder). Sprinkle evenly over carrots, flipping/stirring again. Place in oven for 15 minutes. Flip and cook for another 10.

  3. In a small bowl combine tahini, freshly squeezed lemon juice, olive oil and spices. Whisk until smooth. Drizzle on top of carrots when they are finished cooking. Enjoy!

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