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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the peeled and cut carrots with olive oil, ground cumin, smoked paprika, cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well to ensure the carrots are evenly coated. Add the maple syrup and toss again.

Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping them halfway through to ensure even cooking.

While the carrots are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, 2 tablespoons cold water, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Continue whisking, gradually adding more water (1 tablespoon at a time) until the dressing reaches your desired consistency. It should be smooth and pourable.

Once the roasted carrots are done, remove them from the oven and let them cool slightly.

To assemble the salads, divide the mixed greens among four serving bowls. Top each with a generous portion of the warm roasted carrots. Drizzle generously with the tahini dressing. Garnish with crumbled feta cheese, chopped pistachios, and fresh parsley.

Serve immediately and enjoy your spicy roasted carrot salad!


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the peeled and cut carrots with olive oil, ground cumin, smoked paprika, cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well to ensure the carrots are evenly coated. Add the maple syrup and toss again.

Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping them halfway through to ensure even cooking.

While the carrots are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, 2 tablespoons cold water, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Continue whisking, gradually adding more water (1 tablespoon at a time) until the dressing reaches your desired consistency. It should be smooth and pourable.

Once the roasted carrots are done, remove them from the oven and let them cool slightly.

To assemble the salads, divide the mixed greens among four serving bowls. Top each with a generous portion of the warm roasted carrots. Drizzle generously with the tahini dressing. Garnish with crumbled feta cheese, chopped pistachios, and fresh parsley.

Serve immediately and enjoy your spicy roasted carrot salad!
