Roasted Carrots with Tahini Drizzle & Dukkah

Roasted Carrots with Tahini Drizzle & Dukkah

Restaurant quality roasted carrots - without the seed oils.

This is simple yet delicious starter or side dish that's perfect for Fall! They seem fancy when you drizzle them with tahini and sprinkle them with Dukkah, but the real key is to use a high heat oil like Primal Kitchen's avocado oil for a neutral flavor that lets the taste of your food (not your oil) shine through. Primal Kitchen's avocado oil is also rigorously tested for quality and purity, and offers an extra dose of healthy fats from avocados.

You can snag loads of Primal Kitchen products at a discounted price using the code KELLYSFAVORITES at

  • Prep Time

    5 minutes

  • Total Time

    35 minutes

  • Servings


  • Freezer Friendly




  1. Preheat your oven to 400° (or if you have a convection oven 375°).
  2. Rinse and dry your carrots and place them onto a baking tray.
  3. Drizzle them with avocado oil and season with salt, then roast for 30 minutes.
  4. While your carrots are roasting, prepare your lemon tahini sauce by mixing together 1/4 cup of tahini and the juice of 1/2  to 1 whole lemon depending on your taste preference.
  5. Once your carrots are cooked, drizzle on your tahini dressing and sprinkle with Dukkah. Enjoy!