Sesame Roasted Carrots



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Easy enough for a weeknight meal, but fancy enough to serve to guests, these sesame roasted carrots are the perfect side dish. Vegan, gluten-free and lovely served hot or cold. 

When life gives you a beautiful bunch of fresh, organic carrots…

Fresh carrots with their greens still attached laying on a wooden cutting board.

I highly recommend chopping, seasoning and roasting them to perfection.

Sprinkle on a few sesame seeds for good measure and you’ve got yourself a restaurant-quality side dish that you can pair with just about anything.

Sheet pan with slices of carrot sprinkled with sesame seeds.

Roasting is, by far, my absolute favorite way to prepare vegetables. Grilling is a close second, especially during the summer months when the thought of turning on the oven and introducing another degree of heat into the house sounds unbearable. That said, these carrots are totally worth a sweaty kitchen — I promise.

They’re sweet and tender with a touch of caramelization and crispiness. And they’ve got that umami flavor going on from the nutty sesame oil, zesty rice vinegar and salty tamari combined with the natural sweetness of the carrots.

White plate with sesame roasted carrots piled atop it.

They can be eaten piping hot, straight from the oven or you can chill them down and make a lovely summer salad. I’m actually planning to do the latter today for lunch. I cannot wait!

More Roasted Vegetables to Try

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5 from 2 votes

Sesame Roasted Carrots

Easy enough for a weeknight meal, but fancy enough to serve to guests, these sesame roasted carrots are the perfect side dish. Lovely served hot or cold.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3 cups


  • 1 lb carrots, peeled, quartered and cut into 2 inch long pieces
  • 1 Tablespoon toasted sesame oil
  • 1/2 Tablespoon rice wine vinegar
  • 1/2 Tablespoon tamari
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground ginger
  • sesame seeds


  • Preheat oven to 400° F.
  • Combine sesame oil, vinegar, tamari, black pepper and ginger in a large bowl. Add carrots and toss to coat.
  • Place carrots on a baking sheet or stone. Roast for 35-40 minutes, stirring once about half-way through. Remove from oven when carrots are tender, crisp with golden edges. Sprinkle on sesame seeds and serve.


Serving: 3/4 cup | Calories: 87kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Fiber: 3g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Looking for even more roasted veggie delights? Try some of these:

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. Yum, these look so good! I think I know what I’m doing with the bag of carrots in my fridge.

  2. I LOVE roasted carrots (well, really carrots in any form) and I am loving the sound of the added sesame flavor. Yum 🙂

  3. These look delicious! I always eat more raw carrots, but there’s a world of possiblity with roastin or baking them. Thanks for the recipe!

  4. i am not much of a carrot person but roasted with sesame sounds wonderful.

  5. These sound delicious! I love sesame oil on veggies. And the carrots are absolutely beautiful, both before and after roasting.

  6. Trying to get my husband to branch out with veggies is tough but he loves carrots…I’ll definitely have to try these!

  7. 5 stars
    This recipe is simple and delicious. It was an instant hit with my family and I have made it many times. The preparation is really quick and the results are wonderful. We like to pair it with her baked chicken tenders, which is another favorite in our household. They combine to help make a tasty healthy dinner.

    1. So happy to hear you and your family enjoyed these roasted carrots, Elizabeth! Thanks for the review + star rating :).