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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…
I highly recommend chopping, seasoning and roasting them to perfection. Of course you can always go with my basic roasted carrots recipe if you’re looking for a traditional preparation, but these sesame roasted carrots are a fun way to switch things up!
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.
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.
They can be eaten hot, straight from the oven or you can chill them down and make a lovely summer salad with a garlic tahini dressing for even more sesame flavor. I’m actually planning to do the latter today for lunch. I cannot wait!
More Roasted Vegetables to Try
- Roasted Cabbage
- Roasted Sweet Potatoes
- Roasted Asparagus
- Curry Roasted Cauliflower
- Roasted Root Vegetables
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sesame Roasted Carrots
Ingredients
- 1 lb carrots, peeled, quartered and cut into 2 inch long pieces
- 1 Tablespoon sesame oil
- ½ Tablespoon rice wine vinegar
- ½ Tablespoon tamari
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
- sesame seeds
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
So happy to hear you and your family enjoyed these roasted carrots, Elizabeth! Thanks for the review + star rating :).
This one looks great… maybe i will try this one
Trying to get my husband to branch out with veggies is tough but he loves carrots…I’ll definitely have to try these!
These sound delicious! I love sesame oil on veggies. And the carrots are absolutely beautiful, both before and after roasting.
i am not much of a carrot person but roasted with sesame sounds wonderful.
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!
Oh yum! I love roasted carrots! These look great!
Roasted carrots are so lovely and subtly sweet! I would adore these cold!
I LOVE roasted carrots (well, really carrots in any form) and I am loving the sound of the added sesame flavor. Yum 🙂
Yum, these look so good! I think I know what I’m doing with the bag of carrots in my fridge.