30 min 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!
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