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30 minutes serves 2-4

Roasted Balsamic Carrots with Tahini and Crushed Peanuts

This savory vegetable dish will have you forgetting about mashed potatoes. Give me carrots every day!
Roasted Balsamic Carrots with Tahini and Crushed Peanuts
Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 20 min. DIFFICULTY Easy


  • 1 lb tri-colored carrots, washed and peeled. 
  • 1 tsp grapeseed oil
  • 1/2 tsp salt
  • 1 tsp balsamic vinegar
  • 2 tbsp crushed peanuts

Tahini Sauce

  • 1/2 cup tahini
  • 1 tbsp maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 tsp salt


  1. Pre-heat oven to 450 F. 
  2. Cut carrots into quarters, lengthwise. 
  3. Toss carrots in a large baking sheet with oil, salt, and vinegar. 
  4. Bake for 15-20 minutes or until a crisp brown color appears. Ovens differ in power, so be sure to keep an eye out! 
  5. In a blender, combine all the sauce ingredients. Blend until smooth. If it's too thick loosen with tiny amounts of water. 
  6. Serve carrots on top of a bit of sauce. Drizzle more sauce on the top and then sprinkle the crushed peanuts for the finishing touch. Enjoy!
Recipe by Chef Sarah Russo, @chefsarahrusso

Amount per 100g

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