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Moroccan Oven Roasted Carrots with Tahini Sauce

These oven roasted carrots are so flavorful with sweet honey, nutty brown butter and delicious and warming spices. Combining these baked carrots with a lemony, garlicky tahini sauce and you’ve got the perfect side dish. Sprinkle with your favorite toppings to make it extra special!

 

Close-up of the carrots with toppings like feta cheese and pomegranate arils.

 

You get a lot of flavor with minimal effort with these carrots! It’s amazing how a little extra spice can make any dish more special and delicious, right.

 

What are Moroccan Spices?

 

Whenever I think of Morocco, I think of bustling markets with piles and piles of spices. The most common spices in Morocco are salt, pepper, ginger and turmeric. But Moroccan kitchens almost always also have saffron, paprika, cumin and cinnamon.

 

A famous spice blend in Morocco is the Ras-El-Hanout, some claim that this spice mix it has the most amount of spices in the world. It vary between households though, so some do have all the 30-40 spices, and some do not. Ras-El-Hanout frequently includes cardamom, nutmeg, star anise, mace, dried rose, cinnamon, ginger, turmeric and different peppers. It is warming with some floral notes, a highly intriguing spice blend!

 

However, the spices I use for these roasted carrots are not Ras-El-Hanout, but rather a simplified version of Moroccan spices, with the most essential and also easily accessible spices used in Northern Africa and the Middle East.

 

For this recipe, you can add more spices if you want, or you can also omit spices you don’t like or you don’t have them. Extremely forgiving! I recommend trying with a pinch of cinnamon anyway, because that warming spice works so well with the sweet carrots. You don’t need a lot!

 

Sliced carrots in a pan, tahini sauce in tha background.

 

The Best Lemony Tahini Sauce

 

These carrots don’t need a sauce to be good. But you will still love this lemony tahini sauce, I think the creaminess from the tahini, the zesty lemon and of course more garlic make it irresistible. And it is super easy as well, you just dump all the ingredients in a food processor, and if you want it thinner – simply pour in more water. Thicker, more sesame paste (or some nuts if you’re out of sesame paste).

 

And before you ask, sesame paste is the same as tahini. Tahini (or tahin) is made from toasted, ground sesame seeds. Turning into – yes you guessed it – a paste! It tastes a little nutty and very savory. Tahini is used extensively in the Middle East and the Mediterranean, and you should too!

 

Pouring tahini sauce over the roasted carrots.

 

Do You Peel Carrots Before Roasting?

 

I do, but you don’t have to. You can also just rinse them and scrub them clean of debris and dirt. I do it because it’s easier and I don’t have to get my fragile hands wet LOL. Really, both options work well. And remember that the carrot skin also contains a lot of nutrients like vitamin C and niacin, so it would make sense to keep it on, but most of the nutrients are below the skin anyway. 

 

How to Brown Butter

 

Browning butter is super easy and incredibly worth it. The butter suddenly smells nutty and becomes so flavorful. I tend to use brown butter for everything that use (or could use) melted butter, like this brown butter buttercream frosting, brown butter pumpkin rolls, pumpkin sage brown butter soup, and wild mushroom ravioli.

 

As you may have noticed, all these recipes are dishes that work well with warming spices like cinnamon and ginger. That is when to use brown butter!

 

It is easier to make brown butter in a light bottomed saucepan so you can actually see the browning. Use similar sized chunks of butter, so that everything melts evenly. Melt on medium until it smells nutty, about 7-10 minutes. I swirl the pan occasionally. 

 

The butter will foam a bit when it is melting, but that is expected. Just keep going and swirl (or stir) the pan so you can see the browning action. Once it smells nutty, it’s ready. Make sure you use all the small brown bits in the pan as well, that is where all the flavor is!

 

How to brown butter.

 

What to Serve with these Oven Roasted Carrots

 

These Moroccan carrots are mega delicious, but they are still ‘just’ a side dish. However, an extremely versatile side dish that does not have to be made just with Moroccan main dishes. My favorite pairings are:

 

 

Meat and potatoes, so to speak. But not just meat and potatoes! Anything you could eat boiled carrots to, use these Moroccan oven roasted carrots instead. Worth it!

 

Yellow, purple and orange carrots in a pan.

 

Moroccan Oven Roasted Carrots with Tahini Sauce

 

The hardest part about this is that it takes a while to roast the carrots. And the time can vary depending on how big your carrots are and if you parboil them first. Parboiling the carrots for 5 minutes will help reduce the time, but I usually feel like avoiding the extra clean-up. Parboiling just means to boil, drain and dry before roasting. 

 

It takes around 40-45 minutes to roast them, but sometimes it can take even longer. They are done when a sharp knife inserted in one carrot slides right out. 

 

Colorful carrots on a baking sheet.

 

Start by preheating oven to 400F (200C) and then browning the butter, which takes about 7-10 minutes. Meanwhile, chop the carrots. I like to chop them in quarters lengthwise because it’s pretty. You can cut them any way you like, the smaller they are, the shorter the bake time. Place on a parchment layered baking sheet.

 

Mix honey with the spices, parsley and brown butter and drizzle over the carrots. Give it a mix and then bake! Serve with lemony tahini sauce and toppings of choice. I used pomegranate arils, crumbled feta cheese, chopped walnuts and some fresh parsley. Enjoy!

 

Roasted carrots topped with feta cheese, pomegranate arils and chopped walnuts.

 

Did You Like These Moroccan Carrots? Here’s More I Think You Will Like:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

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Roasted carrots topped with feta cheese, pomegranate arils and chopped walnuts.

Moroccan Oven Roasted Carrots with Tahini Sauce

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

These oven roasted carrots are so flavorful with sweet honey, nutty brown butter and delicious and warming spices like cinnamon and ginger.

Ingredients

Moroccan Oven Roasted Carrots

  • 1 lb. carrots (450g, about 6 carrots)
  • 2 tbsp butter (or oil for vegan*)
  • 1 1/2 tbsp honey (or maple syrup)
  • 1 tbsp fresh parsley (optional)
  • 1/2 tsp each of ground cumin, coriander, salt and pepper
  • 1/4 tsp each of ground ginger and cinnamon
  • 1 small clove garlic (or 1/4 tsp garlic powder)

Lemony Tahini Sauce

  • 1/2 cup sesame paste/tahini (160g)
  • 1/3 cup water (80ml, or to desired consistency)
  • 1 lemon (juice only)
  • 1/2 tsp dried parsley
  • 1/2 tsp each of ground cumin, onion powder, garlic powder (or 1 clove)
  • 1/4 tsp each of salt and pepper

Optional toppings

  • 1/4 cup pomegranate arils, 1 tbsp crumbled goat or feta cheese, 2 tbsp chopped walnuts, fresh parsley

Instructions

  1. Pre-heat oven to 400F (200C) and prepare a baking sheet with parchment paper.
  2. Cut the top off the carrots and peel (if desired). Large carrots should be cut in 4 lengthwise, Make sure everything is about the same size. Place on the baking sheet.
  3. Meanwhile, brown the butter. In a light bottomed pan, add similar sized chunks of butter. Melt on medium heat for about 7-10 minutes or until it smells nutty. Swirl the pan occasionally to check the browning.
  4. In a small bowl, mix together the honey, parsley, spices, garlic and brown butter (make sure to use the brown bits too!). Drizzle over the carrots and give it a good mix.
  5. Bake for about 35-45 minutes** or until a knife inserted in the carrots, slides right out. Stir the carrots halfway through baking.
  6. Meanwhile, make the tahini sauce. Add all the ingredients to a food processor and process until smooth. Taste and adjust seasoning, if desired.
  7. Serve carrots with tahini sauce and toppings if desired. This dish is perfect with a rack of lamb, a steak, but also to top a salad!

Notes

* To make it vegan: Replace honey with maple syrup and use oil instead of butter. If you want to use oil, don't brown it. Margarine does not have the same effect as real butter when browning.

** If you're short on time and don't mind the extra clean-up, you can reduce this time by parboiling the carrots for 5 minutes. Drain and dry-steam a minute, then roast for 25-ish minutes.

Nutrition Information:
Yield: 6 Serving Size: 1/6
Amount Per Serving: Calories: 140Total Fat: 8.8gSaturated Fat: 3.5gTrans Fat: 0gCholesterol: 26mgSodium: 401mgCarbohydrates: 14.4gFiber: 2.9gSugar: 8.7gProtein: 2.6g

Nutrition information isn't always accurate, estimate for informational purposes only.

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Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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