Roasted Rainbow Carrots and tahini ginger sauce
How to Make...

Roasted Rainbow Carrots with cashew curry dipping sauce

These Roasted Rainbow Carrots definitely need to find their way to your table! I have been obsessed and had to share them with you. They’re really simple but make the perfect side dish or even healthy “meal prep” snack! Vegan, paleo and whole30 compliant.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4-6 1x
  • Scale:


  • 2lbs rainbow carrots, peeled and cut lengthwise into strips
  • 1 TBS avocado oil, or spray
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • kosher salt, to taste

for the sauce:

  • 3 TBS tahini (sesame seed paste)
  • 2 1/2 TBS coconut aminos
  • 1 TBS freshly squeezed lemon juice
  • 1+ TBS coconut milk
  • 3/4 tsp ground ginger


  1. Preheat oven to 400F.
  2. Evenly distribute on greased, or lined, large baking sheet. Drizzle oil over carrots and stir on pan to coat.
  3. In small bowl combine seasonings and salt. Evenly sprinkle on seasonings, tossing again to coat.
  4. Roast carrots for 20 minutes, then stir before roasting another 10-15 minutes, or until carrots are golden and caramelized.
  5. While the carrots are roasting make your sauce: in a small bowl combine the sauce ingredients. If you find it too thick, add 1 tablespoon water at a time.
  6. When the carrots are ready, serve with sauce and enjoy! These rainbow carrots were so good they didn’t even make it to a plate…

Nutrition Information:

  • Serving Size: 1/6th without sauce
  • Calories: 87
  • Sugar: 9g
  • Sodium: 306mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg