Who said carrots were boring?! These roasted spiced carrots will delight your palate in several ways! They're tender, bursting with spices, and topped with a deliciously creamy tahini sauce. Served on a bed of alfalfa sprouts and wild rice and topped with crunchy pumpkin seeds and pine nuts, this dish will wow your guests!

Roasted Spiced Carrots [Vegan]



Cooking Time




For the Spiced Carrots:

  • 1 1/2 pounds carrots, peeled
  • 1 teaspoon paprika
  • 1 teaspoon cumin, toasted and ground
  • 1 teaspoon fennel seeds, toasted and ground
  • 1/4 teaspoon salt
  • 1 tablespoon sunflower oil

For the Tahini Sauce:

  • 1 small garlic clove
  • 1/4 cup tahini
  • Juice from 1/2 of 1 lemon
  • 1/4 teaspoon salt
  • A couple of tablespoons of water (until the sauce is a pourable consistency)

For Assembly:

  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup toasted pine nuts
  • 1 cup of wild rice, cooked
  • Alfalfa sprouts


To Make the Spiced Carrots:

  1. Preheat oven to 425°F and line a baking tray with parchment paper.
  2. In a small bowl, mix together paprika, cumin, fennel seeds, salt, oil. Toss carrots in spice/oil mixture.
  3. Lay carrots in one layer on the baking tray. Roast carrots for 20-25 minutes until the carrots are tender but still have a firm texture.

To Make the Tahini Sauce:

  1. Mix all ingredients together in a food processor.

To Serve:

  1. Lay down rice, top with carrots, pumpkin seeds, and pine nuts. Sprinkle with a couple of small handfuls of alfalfa sprouts and drizzle generously with tahini sauce.
  2. Serve warm or at room temperature.