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Levantine Roasted Carrots with Lemon Tahini and Pomegranate

roasted carrots with tahini

Levantine Roasted Carrots with Lemon Tahini and Pomegranate — sweet caramelized carrots topped with creamy tahini, tangy lemon, and jewel-like pomegranate seeds. A vibrant, easy Middle Eastern side dish that's perfect for holidays, dinner parties, or weeknight meals. Ready in about 40 minutes and naturally vegan and gluten-free.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Video Notes

Ingredients
  

  • 700 g medium carrots scrubbed or peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon sweet paprika
  • ¾ teaspoon salt and ¼ teaspoon black pepper
  • ½ cup tahini
  • ¼ cup lemon juice
  • 1 small garlic clove finely grated
  • ¼ –½ cup cold water as needed
  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped pistachios
  • 2 tablespoons chopped parsley and 1 tablespoon chopped mint
  • ½ teaspoon sumac and ½ teaspoon zaatar

Equipment

  • Sheet pan 
  • Parchment paper
  • Chef’s knife and cutting board
  • Peeler
  • Small mixing bowl
  • Whisk or fork
  • Measuring spoons
  • Spatula or tongs 
  • Serving platter

Method
 

  1. Heat oven to 220°C (425°F). Dry carrots and arrange them on a large baking sheet.
  2. Toss with olive oil, cumin, coriander, paprika, salt, and pepper.
  3. Roast 25–40 minutes, turning once, until tender and caramelized.
  4. Whisk tahini, lemon juice, garlic, salt, and cold water until smooth and pourable.
  5. Spread or drizzle tahini over the carrots.
  6. Finish with pomegranate, pistachios, parsley, mint, sumac, zaatar, and lemon.

Video

Notes

These Levantine roasted carrots come together with just a handful of ingredients — sweet, caramelized carrots, a creamy lemon tahini drizzle, and a burst of fresh pomegranate seeds. Simple, vibrant, and naturally vegan and gluten-free, they're the kind of side dish that looks impressive but takes almost no effort. Perfect alongside roasted meats, grain bowls, or a mezze spread.
Roast the carrots cut-side down on a hot sheet pan for caramelized edges, and whisk ice-cold water into your tahini for a silky sauce. Add pomegranate seeds after roasting so they stay juicy and fresh.