Roasted Rainbow Carrots

tahini drizzle on roasted rainbow carrots garnished with parsley and sesame seeds, next to fork and spoon for serving

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These Roasted Rainbow Carrots are a colorful, easy side dish perfect for any occasion. Whether you’re looking to add more veggies to your dinner menu, or celebrating a holiday and need something for brunch. You can roast and serve the carrots whole to cut down on prep time! A vegan friendly, paleo and Whole30® recipe.



Roasted Carrots

  • 2 small bunches rainbow carrots, scrubbed and washed (option to peel single layer off)
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • kosher salt, to taste

for the sauce

  • 3 tablespoons tahini 
  • 2.5 tablespoons coconut aminos
  • 3/4 teaspoon ground ginger
  • 1 tablespoon freshly squeezed lemon juice
  • 12 tablespoons non-dairy milk of choice (I love using coconut here)


  1. Preheat oven to 400ºF.
  2. Add oil and seasoning: Evenly distribute carrots on large baking sheet. Drizzle oil over carrots and toss on pan to coat, then sprinkle on seasonings and toss again.
  3. Roast carrots for 15-20 minutes, until edges are golden. Check for tenderness at tops with fork before deciding if you want more time.
  4. Make the sauce: While the carrots are finishing roasting make the sauce; in a small bowl combine the sauce ingredients. If you find it too thick, add 1 tablespoon milk or water at a time.
  5. Serve: Slice carrots for serving and drizzle with sauce, or leave whole and serve with dipping sauce.