Roasted Carrots with Walnuts & Creamy Tahini Drizzle
Rooted. Golden. Goddess food made for grounding and glowing.
These roasted carrots are caramelized to perfection—sweet, savory, and kissed by the oven. Paired with toasty walnuts and a luscious tahini-lemon drizzle, this dish is balancing for all doshas and deeply satisfying, especially in Vata or Kapha seasons. It’s warm. It’s cozy. It’s elegant in its simplicity.
Ayurvedic Soul Notes
Carrots are sweet, earthy, and slightly astringent—great for building ojas (vitality), supporting digestion, and calming Vata. Roasting enhances their sweetness, making them especially balancing.
Walnuts add healthy fats and warmth—ideal for building strength and grounding, especially for Vata and Kapha.
Tahini brings depth and moisture with a touch of bitterness—balancing across the board when used mindfully.
Lemon + cumin or za’atar brighten the palate and support agni (digestion), adding that Latina-meets-Mediterranean flair your bliss kitchen is known for.
Roasted Carrots with Walnuts & Creamy Tahini Drizzle
Ingredients
For the Roasted Carrots
1½ lbs carrots (rainbow or orange), peeled and halved lengthwise
1½ tablespoons olive oil or melted ghee
½ teaspoon ground cumin or za’atar spice blend
Sea salt and cracked pepper, to taste
For the Walnut Crumble
½ cup raw or lightly toasted walnuts, roughly chopped
Optional: drizzle of maple or a pinch of smoked paprika for warmth
For the Tahini Drizzle
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or raw honey (omit for Kapha)
1–2 tablespoons warm water to thin
Pinch of sea salt
Optional: tiny pinch of garlic powder or cumin
Instructions
1. Roast the carrots:
Preheat oven to 400°F. Toss carrots in olive oil, cumin/za’atar, salt, and pepper. Arrange on a parchment-lined baking sheet and roast for 25–30 minutes, flipping once, until golden and slightly caramelized.
2. Toast the walnuts:
In a dry pan over low heat, toast walnuts for 3–5 minutes until fragrant (or bake for 5 minutes alongside the carrots). Optional: add a drizzle of maple or dusting of paprika for a smoky-sweet vibe.
3. Whisk the tahini drizzle:
In a small bowl, whisk tahini, lemon juice, maple/honey, water, and salt. Add garlic or cumin if desired. The sauce should be creamy and pourable—adjust with more water as needed.
4. Assemble & serve with love:
Place roasted carrots on a serving platter. Drizzle generously with tahini sauce, sprinkle with toasted walnuts, and finish with a touch of chopped parsley, cilantro, or mint for a pop of green.
Dosha Adaptations
Vata: Use ghee instead of olive oil; serve warm with extra tahini.
Pitta: Skip garlic and use more lemon or fresh herbs to cool.
Kapha: Keep tahini light, add warming spices (cayenne, ginger), and use less oil.
Pair It With:
A warm bowl of kitchari
Quinoa + steamed greens
Your Mashed Potatoes with Mushrooms & Brussels Sprouts for a holy trinity of textures and flavors
Let this dish root you into your body, your breath, and your beauty. It's not just a side. It’s a statement: I deserve nourishment that honors my joy.
