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Roasted Moroccan Carrots with Tahini Vinaigrette

This Little Goat went to Morocco
  • This Little Goat went to Morocco


4-6 side servings


30 minutes

active time

10 minutes


2 lb. whole carrots, peeled

Extra virgin olive oil 

Kosher salt 

3 tsp This Little Goat went to Morocco, divided 

1/4 cup tahini

1 Tbsp plain Greek yogurt 

1 Tbsp fresh lemon juice

1 Tbsp white wine vinegar 

1/4 cup fresh mint leaves, roughly torn

1/4 cup shelled pistachios, toasted


Preheat the oven to 425 degrees.

If using extra-large carrots, slice in half (or quarters) lengthwise so each carrot is about ½-inch thick. Toss the carrots with 2 Tbsp olive oil, 2 tsp This Little Goat went to Morocco spice and 1 tsp kosher salt. Spread in a single layer on a parchment-lined baking sheet. Transfer to the oven and bake until tender and beginning to brown, tossing once halfway through, about 25 minutes.

Meanwhile, in a small bowl whisk together the tahini, Greek yogurt, remaining 1 tsp Morocco spice, lemon juice, vinegar and 2 Tbsp olive oil. Drizzle in 1-2 Tbsp of water until dressing reaches desired consistency. Season to taste with salt. 

Remove carrots from the oven and transfer to a serving platter. Drizzle with Moroccan tahini vinaigrette and top with pistachios and fresh mint leaves. Serve warm or at room temperature. 

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