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. 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!

Sesame Roasted Carrots

5 from 1 vote
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.
Sheet pan with slices of carrot sprinkled with sesame seeds.
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


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

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Recipe Rating

    1. Elizabeth
      September 30, 2021 AT 3:16 pm

      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. Brittany Mullins
        October 1, 2021 AT 11:44 am

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

    2. Alan
      October 9, 2020 AT 5:08 am

      This one looks great… maybe i will try this one

    3. Kelly @ Laughter, Strength, and Food
      June 10, 2015 AT 9:36 am

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

    4. balancedberry
      June 9, 2015 AT 11:43 pm

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

    5. Dixya @ Food, Pleasure, and Health
      June 9, 2015 AT 5:56 pm

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

Parchment paper lined with protein balls.


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