Roasted Carrots & Beetroot With Tahini Herb Sauce

Name: Roasted Carrots & Beetroot With Tahini Herb Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 600g/ 20 oz (about 4 large) beetroots; 500g/ 1 lb (about 5 medium) carrots; 1 tablespoon olive oil; Salt and pepper, to taste; 1 tablespoon finely chopped cilantro (coriander); 2 tablespoons toasted sesame seeds; ½ cup plain greek yogurt; 2 tablespoons tahini; ⅓ cup cilantro (coriander); 2 cloves garlic, minced; ½ lemon, juiced; Salt and pepper, to taste

Jump to Recipe·Print Recipe

These oven-roasted carrots and beetroots are paired with a refreshing tahini herb dressing made with cilantro and lemon. Sweet, nutty, and crunchy, this vibrant veggie side is perfect for any dinner party.

Roasted carrots and beetroots in a bowl with tahini herb sauce.

If you're looking for a stunning, show stopping side dish that’s perfect for the holidays yet simple enough for weeknight dinners, this roasted carrot and beetroot medley is the answer. I love the vibrant colors and natural sweetness of roasted carrots and beets, which become irresistibly tender with caramelized edges. To balance those rich, sweet flavors, I drizzle them with a luscious, herb-infused tahini yogurt sauce that’s absolutely to die for!

The sauce comes together in minutes—you can whip it up while the veggies roast. Plus, you’ll likely have extra to drizzle over the rest of your meal, as it’s just as delicious on grilled proteins and grains!

Ingredients You’ll Need

You only need a few simple pantry staples to make this flavorful roasted carrot and beetroot dish:

Carrots: About 6 large orange carrots, peeled and cut to your preferred size.
Beetroot: 3 to 4 large beets, peeled and chopped.
Oil: A bit of olive oil or coconut oil helps the veggies caramelize and crisp up.
Sesame Seeds: A mix of toasted white and black sesame seeds adds a nutty crunch and visual contrast.
Tahini: A couple of tablespoons add a rich, nutty depth to the dressing.
Yogurt: I use creamy, plain low-fat yogurt, but any type will work.
Coriander (Cilantro) – A small bunch for the herb dressing, though parsley or basil can be substituted.
Garlic: Two cloves of garlic add a punch of savory flavor to the dressing. While fresh is best, you can also use garlic powder if your in a pinch.
Lemon: A squeeze of fresh lemon juice brightens up the dressing.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Roasted Carrots and Beetroot

Preheat the oven: Set your oven to 200°C/425°F (180°C fan) and line a baking tray with parchment paper for easy cleanup.

Prepare the veggies: Peel the carrots and beets. Cut the beetroots into quarters (or smaller if very large). Slice the carrots on an angle into 2-inch pieces.

Raw carrots and beetroots on baking sheet before being baked.

Roasted carrots and beetroots on baking sheet.

Season: Drizzle the veggies with olive oil, then sprinkle with salt and pepper. Toss well to coat, using your hands to ensure every piece is evenly seasoned.

Roast: Spread the veggies in a single layer on the baking tray, ensuring they aren’t overcrowded. Bake for 40 minutes until tender and caramelized.

Make the Sauce: In a food processor, blend yogurt, tahini, coriander (cilantro), garlic, lemon juice, salt, and pepper until smooth and creamy. Refrigerate until ready to use.

Ingredients to make the tahini yogurt sauce in food processor.

Cilantro tahini yogurt sauce in food processor.

Serve: Arrange the roasted veggies on a platter or in a shallow bowl. Drizzle with half of the dressing, sprinkle with sesame seeds and extra chopped coriander, and enjoy!

Substitutions & Variations

Different Veggies? Swap the carrots or beets with sweet potatoes, parsnips, or butternut squash for variety.
Instead of sesame Seeds: Try chopped nuts like almonds, walnuts, or pistachios for a different crunch.
Dairy-Free: Use plain dairy-free yogurt or increase the tahini to ¼ cup, adding 3 tablespoons of cold water for a creamy vegan option.
Herbs: Replace coriander (cilantro) with parsley, basil, or dill for a different flavor profile.
Spices: Add cumin, smoked paprika, or chili flakes to the veggies for extra depth.
Citrus: Swap lemon juice with lime juice or a splash of apple cider vinegar for brightness.
Sweetness: Drizzle with honey or maple syrup for a touch of sweetness in the dressing.

Roasted carrots and beetroots in a bowl drizzled with tahini herb sauce and sesame seeds.

Expert Tips

Similar Size: For the best results, cut your veggies into similar-sized pieces to ensure even cooking.
Avoid Overcrowding: Spread the veggies out on the tray in a single layer, leaving space between each piece to allow them to caramelize properly.
Make Ahead: Roast the veggies and prepare the dressing in advance. Store them separately in the fridge, then simply reheat the veggies and drizzle with the dressing when ready to serve.

How to Store

Store leftover roasted carrots and beetroots in an airtight container in the fridge for up to 4 days. Keep the tahini yogurt sauce in a separate airtight container in the fridge for up to 5 days.

Recipe FAQ

Do I need to peel the beets before roasting?

It’s up to you! You can roast beets with the skin on, and once cooked, the skin will easily peel off. However, I find it easier to peel them before roasting so they get caramelized evenly on all sides.

Can I use baby beets for this recipe?

Yes, baby beets work great in this recipe! You may need to reduce the roasting time slightly, as they cook faster than larger beets.

Do I need to peel the carrots before roasting?

Peeling the carrots is optional. If you prefer, you can scrub them well to remove any dirt and leave the skin on for added texture and nutrients.

Can I use baby carrots for this recipe?

Yes, baby carrots work perfectly! Just trim the ends, and you may need to adjust the roasting time as they cook a little faster than regular-sized carrots.

Roasted carrots and beetroots in a bowl with tahini herb sauce and sesame seeds.

More Veggie Sides

Sautéed Sweet Potatoes

Roasted Brussels Sprouts & Asparagus

Hot Honey Roasted Carrots

Roasted Broccoli & Carrots With Yogurt + Feta

If you try this roasted carrots and beetroot recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.