Roasted Carrot Sticks with Zesty Tahini Dip

Quick Summary

This dish features oven-roasted carrot sticks seasoned with sea salt and cumin, served alongside a protein-rich, lemon-garlic tahini sauce. It is a perfect, plant-based snack that takes 30 minutes from start to finish.

Ingredients

Method

1. 1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. 2. Toss the carrot sticks with olive oil, cumin, and salt in a bowl until evenly coated. Spread them in a single layer on the tray.
3. 3. Roast for 20–25 minutes, turning halfway, until the edges are golden brown and the centers are tender.
4. 4. While the carrots roast, whisk the tahini, lemon juice, minced garlic, and water in a small bowl until smooth. If the dip is too thick, add water one teaspoon at a time.

Nutrition Snapshot

Nutrient	Amount
Calories	140 kcal
Total Fat	9g
Carbohydrates	12g
Protein	4g

FAQ

Can I make this ahead of time?

Yes, the carrots can be roasted ahead and served at room temperature, though they are best fresh from the oven.

How do I store the dip?

Store the tahini dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Is this suitable for a vegan diet?

Absolutely. This recipe is entirely plant-based, gluten-free, and dairy-free.