one green planet
one green planet

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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



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.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...