This roasted carrots and cauliflower with honey tahini sauce recipe transforms simple vegetables into a flavorful and satisfying dish. Roasted to golden brown perfection and drizzled with a creamy, tangy, and slightly sweet tahini sauce, this dish is a versatile option for any meal. Whether served as a hearty side dish, a light main course, or part of a holiday meal, it’s a delicious way to elevate your veggie game.
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The combination in this easy roasted cauliflower and carrots recipe creates a delightful blend of natural sweetness and earthy flavors, enhanced by the smoky notes of paprika. Whether you’re planning a cozy family dinner or need a dish for your holiday table, this recipe, as well as these hot honey Brussels sprouts, are versatile enough to fit any occasion.
The creamy honey tahini sauce takes it to the next level, bringing richness and a touch of tangy sweetness that complements the caramelized vegetables perfectly, just like in this roasted butternut squash salad recipe. You can drizzle or toss vegetables with the sauce, find your perfect ways to serve his perfect side dish.
Cooking with simple, wholesome ingredients like cauliflower, carrots, and tahini allows you to enjoy natural flavors in their most delicious form. Not only is this dish easy to prepare on a sheet pan, but it also offers a colorful presentation that’s sure to impress your guests.
Plus, the leftovers make an excellent addition to salads, grain bowls, or wraps for quick and flavorful meals during the week.
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Why You'll Love This Recipe
- Simple Ingredients, Bold Flavor: Using pantry staples like garlic powder, smoked paprika, and tahini, this recipe brings out the natural sweetness of roasted carrots and cauliflower with minimal effort.
- Perfect Texture: Roasting in the oven creates caramelized edges on the cauliflower and carrots, making them crispy on the outside and tender on the inside. The creamy tahini sauce adds the perfect finishing touch.
- Versatile Dish: This dish pairs well with almost anything—serve it alongside your favorite main dishes, like roasted chicken or grilled fish, or enjoy it as a vegetarian main.
- Quick and Easy: With just a few steps and simple prep, this recipe comes together in no time, making it a perfect addition to weeknight meals or holiday gatherings.
Recipe Ingredients
You'll need the following ingredients to make this roasted carrots and cauliflower recipe:
Ingredient Notes:
For the Vegetables:
- Head of Cauliflower: Break the whole head of fresh cauliflower into bite-sized florets or use pre-cut cauliflower florets for convenience.
- Carrots: Peel and slice large carrots into ¼-inch thick rounds or diagonal slices for an elegant look.
- Olive Oil: Enhances the natural flavors of the vegetables and helps achieve that golden brown roast. Substitute with avocado oil.
- Garlic Powder: Adds savory depth to the vegetables. Swap with onion powder or chili powder for variation.
- Fine Sea Salt: Brings out the natural sweetness of the roasted vegetables.
- Smoked Paprika: Adds a subtle smoky flavor. For more heat, try black pepper, cayenne pepper or red pepper flakes.
For the Honey Tahini Sauce:
- Tahini: A creamy sesame seed paste that forms the base of this delicious sauce. Room temperature tahini will blend easier.
- Lemon Juice (from 1 lemon): Fresh lemon juice brightens the sauce with tangy notes.
- Honey: Adds natural sweetness that complements the roasted vegetables. Substitute with maple syrup for a vegan option.
- Fresh Garlic: Brings a subtle depth to the sauce.
- Sea Salt: Enhances the flavors in the sauce.
- Water (3-6 tablespoons): Adjust to achieve the desired consistency, thick or runny.
See recipe card below for all ingredients and quantities.
How to Make Roasted Carrots and Cauliflower
Step 1
Prepare the Vegetables:
In a large bowl or on the parchment lined baking sheet, toss the cauliflower and carrots with olive oil, garlic powder, smoked paprika, and sea salt. Spread vegetables in a single layer for even cooking.
Roast the Vegetables: Roast in the 425°F preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. They should develop golden brown edges.
Step 2
Make the Honey Tahini Sauce: In a small bowl or small blender, whisk together tahini, lemon juice, honey, minced garlic, sea salt, and water. Start with 3 tablespoons of water and gradually add more until the sauce reaches your desired consistency.
Step 3
Assemble and Serve: Transfer the roasted vegetables to a serving platter. Drizzle generously or toss with the honey tahini sauce and garnish with optional toppings like fresh parsley, thyme, sesame seeds, or a sprinkle of red pepper flakes for extra heat.
Expert Tips
- Roast Evenly: Cut the cauliflower and carrots into similar-sized pieces to ensure even cooking.
- Achieve Crispy Edges: Avoid overcrowding the baking sheet. Spread the vegetables in a single layer for maximum caramelization.
- Sauce Perfection: Use room-temperature tahini for a smoother sauce, and adjust the water gradually to avoid thinning it too much.
Common Questions
Yes, you can use frozen cauliflower or carrots in a pinch, and it’s still tasty. However, I’ve found that fresh cauliflower is worth the extra 5-10 minutes of prep since it roasts so much better. For a time-saving option, pre-cut cauliflower florets work great too! If you do go with frozen, make sure to thaw and pat them dry to remove excess moisture before roasting for the best texture, and keep in mind that baking times might need to be adjusted since frozen cauliflower is partially cooked.
Absolutely! Store the sauce in an airtight container in the fridge for up to 3 days. Stir well before serving.
Feel free to add small diced sweet potatoes, sliced red onion, or Brussels sprouts for extra variety and flavor.
Serving Suggestions
- As a Delicious Side Dish: Serve alongside zesty Italian chicken wings, baked salmon, or baked tofu.
- On a Grain Bowl: Add to a bed of quinoa or rice for a hearty main dish.
- Holiday Spread: Include in your holiday menu like Easter, Thanksgiving, or Christmas, as a colorful and flavorful side dish.
- Light Main Course: Pair with a simple salad like this fava bean salad or a light soup like this vegetable soup without tomatoes for a lighter dinner option.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or a skillet for best results.
- Freezer: While the roasted vegetables can be frozen for up to 2 months, the tahini sauce is best made fresh.
- Meal Prep: This dish is great for meal prep—store the roasted vegetables and sauce separately and combine just before serving.
More Recipes To Pair
📖 Recipe
Roasted Carrots Cauliflower With Honey Tahini Sauce
Equipment
- 1 large baking sheet lined with parchment paper
Ingredients
Roasted Carrots & Cauliflower
- 1 medium head cauliflower, evenly cut into florets
- 3 large carrots (or 4-5 small-medium carrots), peeled and sliced ¼-inch thick
- 1 tablespoon olive oil
- 1 teaspoon garlic powder, or onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
Honey Tahini Sauce
- ⅓ cup (80 grams) tahini, room temperature
- 3 tablespoons fresh lemon juice, from 1 medium lemon
- 2 tablespoons honey, or pure maple syurp
- 1 clove garlic, minced
- ¼ teaspoon fine sea salt
- 3 tablespoons water, plus more if needed to thin (3-6 tablespoons in total)
Instructions
- Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
- In a large bowl or right on the sheet pan, toss the cauliflower florets and carrot slices with olive oil, garlic powder, smoked paprika, and sea salt. Spread the vegetables in a single layer on the baking sheet for even cooking.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. They should develop golden brown edges.
- Meanwhile, in a small bowl or small blender, whisk together tahini, lemon juice, honey, minced garlic, sea salt, and water. Start with 3 tablespoons of water and gradually add more until the sauce reaches your desired consistency.
- Transfer the roasted vegetables to a serving platter. Drizzle generously or toss with the honey tahini sauce and garnish with optional toppings like fresh parsley, sesame seeds, or a sprinkle of red pepper flakes for extra heat.
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Notes
- Achieve Crispy Edges: Avoid overcrowding the baking sheet. Spread the vegetables in a single layer for maximum caramelization.
- Sauce Perfection: Use room-temperature tahini for a smoother sauce, and adjust the water gradually to avoid thinning it too much.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven or a skillet for best results. The honey tahini sauce can be made up to 3 days in advance.
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