Vegan Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce

I make a point of making these rainbow cumin coriander carrots every Easter and Thanksgiving. They are nutritious, easy, healthy and a favorite at every gathering.

Original Recipe Article:

Vegan Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce

On my mind as of late: failure. Sometimes I embrace it. Most times it infuriates me.

The last time I sat down to write, I had something to say, which meant I wrote well and received positive feedback. My first thought – my only thought really – was something along the lines of, “well the next post will be a disappointment.”

Cue the tricky beast comparison…

I took a class on how to make macarons a few weeks ago. As we mixed the almond flour and sugar, the chef noted the recipe seemed off. His attitude was more “oh well” than “oh no”, so we soldiered on.

Sure enough, the macarons emerged from the oven slanted and tough. I’m talking like chewing on beef jerky tough.

It was a failure. A disappointment. Perhaps like this post, when I’m going on about decadent macrons and you are so clearly going to get carrots.

In another light, the failed macarons were a learning experience. Perspective gained, I now know how to troubleshoot baking macarons. Sometimes you have to mess things up before you can see how to make them better.

Fortunately, you will find it difficult to mess up this recipe. If you can combine a few ingredients and keep track of time, you can get these on the dinner table with no problem. Wash some carrots, drizzle the oil, sprinkle a few spices, and bake. Whisk together a sauce, and dine.

I am not an advocate for purchasing an ingredient to use in one recipe, and I recognize tahini is not necessarily a household staple. However, allow me sell it to you like this: Roasted carrots are good. Roasted carrots with spiced tahini sauce are delicious. Enjoy!

Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce

Author: Oh She Glows cookbook by Angela Liddon
Yield: 4 Servings


    For the Carrots
  • 1 1/2 – 2 pounds rainbow carrots
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • For the Sauce
  • 2 tablespoons tahini
  • 4 teaspoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon sea salt


  1. Prepare the carrots by trimming their stems, washing them off, and patting them dry.
  2. Place the carrots on a parchment-lined baking sheet and drizzle them with olive oil. Roll the carrots along the baking sheet to evenly disperse the olive oil.
  3. Sprinkle the oiled carrots with the cumin seeds, coriander seeds, salt, and black pepper.
  4. Roast the carrots at 425 degrees F until fork-tender but still slightly firm, about 15-20 minutes.
  5. While the carrots roast, prepare the sauce by whisking together the tahini, lemon juice, olive oil, ground cumin, ground coriander, and sea salt.
  6. Drizzle the sauce over the roasted carrots and enjoy.


The original recipe called for two bunches, or approximately 1 3/4 pounds, of carrots.