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Roasted Carrot Salad with Tahini and Pistachios

Annahita Carter
Roasted carrot salad with tahini and pistachios is one of those dishes that looks fancy on the table but is honestly just roasted vegetables plus a very good sauce. Sweet carrots, nutty tahini, bright lemon, and a salty crunch from pistachios all play nice together, and the whole thing works warm, room temp, or cold from the fridge.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 8 minutes
Total Time 48 minutes
Course Salad, Side Dish
Servings 4 servings
Calories 290 kcal

Equipment

  • Oven
  • Large baking sheet
  • Parchment paper
  • Small bowl
  • Whisk
  • Small skillet
  • Cutting board
  • Knife

Ingredients
  

For the roasted carrots

  • 700 g carrots peeled; small ones left whole, larger ones halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp fine sea salt plus more to finish
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika or regular paprika
  • freshly ground black pepper to taste

For the tahini-lemon dressing

  • 60 g tahini stirred well
  • 3 tbsp fresh lemon juice from about 1 lemon
  • 1 tbsp olive oil
  • 1 small garlic clove finely grated or minced
  • 2–4 tbsp cold water as needed to thin
  • 1/4 tsp fine sea salt plus more to taste
  • 1/2 tsp honey or maple syrup optional; if tahini is very bitter

For assembly

  • 40 g shelled pistachios roughly chopped (lightly toasted if not already roasted)
  • 15 g fresh flat-leaf parsley roughly chopped
  • mint leaves optional; torn
  • 1/2 lemon zest zest of 1/2 lemon

Instructions
 

  • Preheat your oven to 425°F / 220°C. Line a large baking sheet with parchment for easier cleanup, or use a bare sheet for more caramelized edges.
  • Pat the peeled carrots dry. On the baking sheet, toss carrots with olive oil, salt, cumin, smoked paprika, and black pepper until evenly coated.
  • Spread carrots in a single layer. Roast 20–30 minutes, flipping once halfway, until tender and browned (start checking at 18 minutes if carrots are very skinny).
  • While carrots roast, whisk tahini, lemon juice, olive oil, garlic, and salt in a small bowl. Whisk in cold water a tablespoon at a time until smooth and pourable. Adjust with more salt, lemon, or optional honey/maple if desired.
  • If needed, toast pistachios in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant; cool and roughly chop.
  • Let roasted carrots cool about 5 minutes. Transfer to a serving dish and spoon most of the tahini dressing over, gently turning some carrots to coat.
  • Top with chopped pistachios and parsley (and mint if using). Finish with lemon zest and a pinch of flaky salt or extra sea salt.
  • Serve warm or at room temperature. For make-ahead, cool carrots completely and refrigerate up to 1 day; bring carrots and dressing to room temp and assemble just before serving so nuts stay crunchy.

Nutrition

Calories: 290kcalCarbohydrates: 26gProtein: 7gFat: 19gSaturated Fat: 2.5gSodium: 360mgPotassium: 650mgFiber: 7gSugar: 11gVitamin A: 21000IUVitamin C: 12mgCalcium: 90mgIron: 2.4mg
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