Roasted Carrots with Tahini, Black Olives and Mint


Skip the boring boiled carrots and make this recipe for roasted carrots with tahini, black olives and mint! 


Fun fact: I have the worst vision of anyone I know. Like, without my contacts I literally can't see more than an inch in front of me. This was pretty traumatic in elementary school, when my fix was a pair of thick, purple glasses. As if I needed anything to make me more awkward.

So, despite the fact that I didn't really like carrots, I ate a lot of carrots, because, you know, carrots are good for your eyes. I wish I knew how delicious roasted carrots were back then because that would have saved me a lot of boring raw and boiled carrot dishes. They get all sweet and caramelized and delicious.

Roasted Carrots with Tahini, Olives and Mint

Serves 4


  • 1 lb carrots, cut into sticks if large

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon tahini

  • 1 small garlic clove, minced

  • 1 teaspoon red wine vinegar

  • 1/4 teaspoon cumin

  • 2 tablespoons chopped black olives

  • 2 tablespoons chopped toasted almonds

  • 1 tablespoon chopped fresh mint


  1. Preheat oven to 425 degrees F.

  2. Toss carrots with olive oil. Season with salt and pepper. Arrange in a single layer on a large baking sheet. Place in the oven and roast 20-25 minutes until tender and golden.

  3. While carrots are still hot, drizzle with tahini. Sprinkle with garlic, vinegar and cumin then toss to combine. Toss in olives.

  4. Place in a serving bowl. Garnish with almonds and mint. Serve warm or room temperature.