Spiced + Charred Carrots with Tahini, Pistachio + Herbs

Makes 4 Side Dish Servings

  1. Pre-heat oven to 425 degrees F.

  2. Make sure the halved carrots are all around the same size. If some are significantly thicker, you can quarter them.

  3. Toss carrots with olive oil, coriander, cumin, paprika + salt, and spread in 1 layer on the baking sheet.

  4. Roast for 15 minutes, flip the carrots, and roast another 10-15 minutes until carrots start to appear charred at the edges. Then, drizzle carrots with 1 Tbsp. honey, and roast another minute.

  5. While carrots are roasting, make the tahini sauce. Whisk together tahini, 1.5 tsp. honey, juice from 1/2 lemon, grated garlic, and salt + pepper to taste. To thin out the sauce, add water, 1 Tbsp. at a time, until sauce is desired consistency (you’ll want to be able to drizzle it!).

  6. Spread carrots out onto a serving platter. Drizzle with tahini sauce, and sprinkle with chopped pistachios and herbs. Serve.

***These carrots also make a great light entree for 2 when served topped with runny eggs and eaten with a fork and knife!

***These can be customized! Swap the pistachios for toasted almonds, peptitas or pecans, experiment with different herbs, top them with feta or goat cheese crumbles, or add pickled red onions! You can also add a pinch of paprika and/or turmeric to the sauce (I love doing this!).


8 large carrots, sliced in half lengthwise
1 tsp. coriander
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. salt (more to taste)
1 Tbsp. olive oil
1 Tbsp. + 1.5 tsp. honey, divided (or maple syrup if vegan)
1/3 c. tahini
Juice from 1/2 lemon
1 clove garlic, grated
2 Tbsp. pistachios, chopped
1/4 c. herbs, chopped (parsley, dill, cilantro)

Baking sheet
Small bowl + whisk

5 minutes prep time
5 minutes active cook time
30 minutes inactive cook time

Vegan option, paleo, gluten-free, dairy-free, refined sugar free, vegetarian, nut-free option (omit pistachios or replace with pepitas)

Venzi’s Notes

My favorite thing about cooking is really the community aspect of it. I love creating meals for others, hosting, cooking for family and friends, and creating meals that suit others’ dietary needs or preferences. To be honest, if I’m home alone for a night and need to eat something, my go-to is usually just some scrambled eggs and avocado! But I much prefer to cook more in depth meals for my husband or friends.

As far as hosting goes, I like to be conscious of who is coming over to my house. These carrots have been a go-to for side dishes I cook when hosting. Generally, I make a double or triple bath of these beauties, and the serving dish is completely empty by the time dinner is over. These carrots have convinced carrot hating friends that carrots can be delicious. Everyone eats them and enjoys them every time I make them. I can make them nut-free or vegan if need be, or I can change them up for different meals! For instance, I’ve served them with different types of nuts on top, added spices to the tahini sauce, used all different herbs, added goat cheese or feta to the top, and my personal favorite, topped them with pickled red onions (YUM). They have ALWAYS been a crowd pleaser! And if you’re just cooking for yourself, not to worry. They made great leftovers, and you can turn these into a full meal by topping them with some protein like runny eggs or serving them beside some chicken or tofu. They’re great in salads or grain bowls, too! Just use the tahini sauce as the dressing, and you’ve got a delicious bowl.