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Roasted carrots with tahini-yoghurt sauce

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  • Healthier living
  • Vegetarian
  • Wheat free
  • No added sugar
  • Soy free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free
  • High in dietary fibre
  • Seafood free
  • Shellfish free

Try these mouth-watering carrots with zesty tahini sauce for the perfect side dish.

  • Serves4, as a side
  • Cook time40 minutes
  • Prep time15 minutes
Roasted carrots with tahini-yoghurt sauce and lemon wedges


  • 1 tbs honey
  • 1 tbs olive oil
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 3 thyme sprigs, leaves picked
  • 1/2 tsp cracked pepper
  • 8 carrots, peeled, quartered lengthways
  • Coriander sprigs, to serve
  • Thyme sprigs, to serve
  • Lemon wedges, to serve

Tahini-yoghurt sauce

  • 1 1/2 tbs tahini
  • 1/2 cup (130g) reduced-fat Greek-style yoghurt
  • 2 tbs lemon juice
  • 1 garlic clove, crushed

Nutritional information

Per serve: Energy: 1002kJ/240 Cals (12%), Protein: 6g (12%), Fat: 11g (16%), Sat Fat: 2g (8%), Sodium: 127mg (6%), Carbs: 24 (8%), Sugar: 23g (26%), Dietary Fibre: 12g (40%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper.
  2. Step 2

    To make the tahini-yoghurt sauce, whisk the tahini, yoghurt, lemon juice and garlic in a small bowl.
  3. Step 3

    Place the honey, oil, ground coriander, cumin, thyme leaves and pepper in a large bowl. Add the carrot and toss to coat. Arrange on the lined tray. Roast, turning once, for 40 mins or until tender and caramelised.
  4. Step 4

    Transfer the carrot mixture to a large serving platter. Spoon over the sauce and sprinkle with coriander sprigs and thyme sprigs. Serve with lemon wedges.