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. 
Click for nutritional information
Calories 134
Carbohydrates 13g
Fiber 3.5g
Sugar 6.8g
Fat 8.9g
Protein 3g
Sodium 132mg