Oven-Roasted Carrot Sticks with Yogurt-Tahini Dip

Roasting turns carrots tender and sweet, with caramelized edges that make them taste completely different from raw. Cut into sticks and served with a lemony yogurt-tahini dip, they are an easy side dish or an after-school snack.

The seasoning is simple: olive oil, salt, cumin and a little smoked paprika. A hot oven and enough space on the pan do the rest.

Oven-Roasted Carrot Sticks with Yogurt-Tahini Dip

Roasting turns carrots tender and sweet, with caramelized edges that make them taste completely different from raw. Cut into sticks and served with a lemony yogurt-tahini dip, they are an easy side dish or an after-school snack.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 1/2 lb (680 g) carrots peeled
• 1 1/2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked or sweet paprika
• 1/2 tsp fine sea salt
• 1/2 cup plain Greek yogurt for the dip
• 2 tbsp tahini for the dip
• 1 tbsp lemon juice for the dip
• 1 small garlic clove grated, for the dip
• 1 pinch salt for the dip
• 1 tbsp chopped parsley or dill to serve

Method

 

1. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment.
2. Cut the carrots into sticks about 3 inches long and 1/2 inch thick, so they cook evenly.
3. Toss the sticks with olive oil, cumin, paprika and salt, and spread in a single layer with space between them.
4. Roast for 22–25 minutes, turning once halfway, until tender and browned at the edges.
5. Meanwhile, stir the yogurt, tahini, lemon juice, garlic and a pinch of salt together, adding a spoonful of water if it is too thick.
6. Sprinkle the carrots with herbs and serve warm with the dip.

Notes

• Crowding the pan steams the carrots instead of roasting them. Use two pans if needed.
• Thicker ends of large carrots can be halved lengthwise so all the sticks are a similar size.

Getting caramelized edges

High heat and dry carrots are what give roasted vegetables their browned, sweet edges. Make sure the carrots are dry after washing, use enough oil to coat them lightly, and leave them alone in the oven apart from one turn. Parchment helps with cleanup without preventing browning.

A dip worth making twice

The yogurt-tahini dip is good with almost any roasted vegetable, with falafel, or as a sauce for grain bowls. It keeps for 4 days in the refrigerator, so it is worth doubling. For a plant-based version, use unsweetened soy or coconut yogurt.

Making it a meal

Roasted carrots pair well with roast chicken, baked fish or lentil dishes. For a simple vegetarian plate, serve the carrots and dip with warm flatbread, a scoop of hummus and a chopped cucumber and tomato salad. They are also good tossed through a grain salad of farro or quinoa with herbs and toasted seeds, using the dip thinned with a little lemon juice as the dressing.

Variations and swaps

• Use parsnips for half the carrots.
• Replace cumin and paprika with dried thyme and a drizzle of honey for a sweeter version.
• Use sunflower seed butter instead of tahini for a nut- and sesame-free dip.

Storing and reheating

Store roasted carrots in a sealed container in the refrigerator for up to 4 days. They are good cold in lunch boxes or reheated in a hot oven for a few minutes. Keep the dip in a separate container.

Questions readers ask

Can I use baby carrots?

Yes. Halve thick ones lengthwise and start checking at 18 minutes.

Why are my carrots soft but not browned?

The pan was probably crowded or the oven not fully heated. Spread them out and roast a few minutes longer.

Do I need to peel them?

Well-scrubbed organic carrots can be roasted with the skin on.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.