Spicy Cumin Carrots with Coriander Tahini Sauce
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 2
  • 1 bunch carrots (5 per person), washed and dried
  • ½ tbsp avocado oil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper (more or less, depending on your heat preference)
  • ½ tsp poppy seeds (optional)
Tahini & Coriander Dressing
  • 1 tbsp tahini
  • 2 tsp lemon juice
  • ½ tbsp extra virgin olive oil
  • ½ tsp coriander
  1. Preheat your oven to 425F and line a baking sheet with a non-stick mat or parchment paper.
  2. Place carrots on your baking sheet and drizzle with avocado oil, salt, pepper, cumin, paprika and cayenne pepper. Roll the carrots around until they are all completely covered.
  3. Roast for 15 minutes, or until fork-tender.
Coriander Tahini Sauce
  1. In a small bowl, mix together the tahini, lemon juice, extra virgin olive oil and coriander. Drizzle over roasted carrots, sprinkle with poppy seeds (if desired) and serve immediately.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/cumin-spiced-carrots-with-coriander-tahini-sauce/