Sumac Roasted Carrots with Tahini-Yogurt Sauce is a simple whip-it-up and walk-away side dish with very little fuss and a whole lot of flavor.

Citrusy sumac and herbaceous za’atar pair perfectly with the toasty sweetness of carrots, along with crunchy toasted pecans and a creamy yogurt tahini sauce.

roasted carrots dusted with sumac drizzled with yogurt sauce

Roasted carrots are one of my favorite go-to side dishes. Does it get any better than a sweet-savory vegetable in olive oil and spices, lovingly placed in the oven to do its happy little thing without vigilant supervision? I think not.

This particular take on carrots delves into the Middle Eastern side of the spice rack with sumac and its love child with herbs and sesame, za’atar. The tahini-yogurt sauce complements the spice with a bit of lemon zing, so be sure to scoop up some sauce with every bite.

Sumac roasted carrots ingredient collage

I first discovered sumac spice at a fine dining restaurant I worked at years ago. The vegetarian dish consisted of a gorgeous heap of roasted rainbow carrots over a creamy spread of spiced yogurt sauce.

They were tender but not overcooked, a revelation for a person who had grown up despising any form of cooked carrots. The thing I liked most was the bright, tart, acidic, citrusy, sour notes harmonizing perfectly with the sweetness of the carrots.

This experience came to mind again while brooding about how to change up the menu at home. My partner loves carrots more than anyone you know, so I’m always looking for new fresh ways to make them.

Sumac and za’atar seasoning create a savory roasted carrot dish, unlike the sweeter carrot side dishes you may have tried.

sumac and za'atar seasoning in bowl labeled

What are Sumac and Za’atar?

Sumac is a bright, deep red spice made from the ground berries of the sumac flower. It meets the palate with a particular spring to its step: a bright tartness and attention-grabbing sour acidity reminiscent of lemon zest.

Sumac adds acidity to a dish when you know it needs a little something extra, but you don’t want to add an intense liquid like vinegar or lemon juice. Its big personality is hemmed in by its more gradual influence over the balance of a recipe.

That being said, za’atar might be my desert island spice. Take sumac and all of its beautiful qualities and add the following: savory, vegetal, woodsy flavors of dried oregano, thyme, and marjoram.

Earthy cumin and floral coriander, nutty, slightly sweet toasted sesame seeds, spicy chili flake—sounds like a dream, right? (Find sumac and za’atar at any larger grocery market.)

Now close your eyes and imagine this cornucopia of flavors meeting the sweet, earthiness of roasted carrots. My mouth is watering!

What are rainbow carrots?

Most rainbow carrots are hybrids, simply a parallel branch of the standard orange carrot family, varying in color and slightly by nutrient content according to those colors.

They contain the same amounts of vitamin K, alpha & beta carotene, B6, and more importantly, they roast up the same as orange carrots but have a more exciting color palette.

Which carrots are best for roasting?

Any whole carrots work for this recipe—even baby carrots if that’s all you have on hand. Whole rainbow carrots are my preference just because they are pretty.

The key is making sure they are all close in size, so you may want to check if there’s a bulk section at the store where you can select individual carrots. Otherwise, simply cut larger carrots to match the diameter for even cooking.

TIP: Make sure the carrots are all a similar size. If you have a few skinny carrots and a few large, thicker carrots, cut the bigger carrots in half or even into quarters, so everything roasts evenly. Thinner carrots will cook more quickly.

This post may contain affiliate links. See our disclosure policy for more information.

Do I need to peel my carrots?

No, you do not need to peel carrots for roasting. Carrot skin helps get that beautiful roast char and is pleasing to eat. Peeling wastes time and flavor, in my opinion. Simply scrub the carrots with a vegetable brush under cold running water.

What are the benefits of roasting carrots?

Fun Fact: Like kale or spinach (and many vegetables), cooking carrots makes the nutrients more bioavailable. Heat causes the beta carotene to release, bringing raw carrot carotene content from 3% to a whopping 40% in cooked carrots.

Don’t Toss Those Carrot Tops!

Carrot greens (tops) are edible, and they’re delicious in salads, pesto, and soup stocks. Strip the leaves for salad and use the tougher stalks for stock or pesto.

Of course, they make a lovely garnish for this roasted carrot dish too! To perk up cut carrot tops for salads or garnishes, place the cut ends in a container with water.

TIP: If your carrots are dry or bendy, you can freshen them up in a glass of water for 5-10 minutes! This works great for crisping carrots for serving fresh on a veggie tray too.

STEP BY STEP

TIP: Always get the oven hot before roasting vegetables.

Wash carrots (unpeeled) and trim off green tops to about 2 inches. Cut the thickest carrots in half to match the smaller carrots for even cooking.
Coat carrots with oil and spices on a rimmed baking sheet.
Bake for 20 minutes. About 10 minutes in, rotate the carrots for an even browning. Check the tenderness of the largest carrot with a fork; the carrot should be tender but not mushy.
Toast the pecans on a separate baking sheet in the oven for 5 minutes while the carrots are roasting.
Whisk up the yogurt tahini sauce.
Spread half the sauce directly onto the plate.
Arrange the carrots on top of the sauce, drizzle more sauce on top.
Sprinkle with toasted pecans and dust with sumac.

Can roasted carrots be made ahead of time?

Parts of this recipe can be made ahead of time, but I suggest serving the roasted carrots as fresh as possible.

The yogurt tahini sauce can be made and refrigerated up to 3 days in advance. Bring to room temperature before serving; thin with a little water if needed.
Coat the carrots with the oil and spices to “marinate” a few hours before cooking.
If transporting the dish or there is a need to keep the carrots warm for more than an hour, cook the carrots a little less than desired softness (not quite fork tender). Once cooked, it is best to remove the carrots from the oven and then rewarm them under the broiler for 2-3 minutes before serving rather than keeping them in a warmer for an extended time. Add the sauce and serve.

Can I freeze roasted carrots?

Yes, however, I do not recommend freezing roasted carrots to be reheated as served as it is per this recipe. Once frozen, the texture will be compromised, and the carrots will be pretty soft or even a little mushy.

To preserve carrot leftovers, or you have a surplus of carrots, and you must freeze them—dice the cooked carrots to add to Beef and Vegetable Soup or puree and stir into this Butternut Squash Bisque.

We are such big fans of preserving and prepping food for easy weeknight dinners we’ve got our own online food prep course to share more than 20 years of food prep experience!

PRO TIP: Mix leftover sumac roasted carrots into this classic hummus recipe!

Recipe Variations

Add more veggies: Any similarly sized root vegetable or whole head brassica will roast similarly to carrots. Mix in cauliflower, parsnips, brussels sprouts, or rutabaga to cook with the carrots. Toss them with the oil and spices and cook for the same amount of time.
Vegan or Dairy Free: These carrots are just as delicious with or without the yogurt tahini sauce. However, a great vegan option is simply hummus with a bit of za’atar sprinkled over the top. The chickpea base adds good protein to the dish.
More Protein: Use Greek yogurt instead of regular yogurt. You may need to add 2-4 more tbsp of water to keep the sauce at a looser consistency.
Crunchy garnishes: any toasted or candied nuts, fried shallots, crispy grains, or even bread crumbs add a nice texture.
Fresh herb garnishes of mint, cilantro, fresh parsley, thyme, or basil.
Sprinkle with cheese: feta, goat cheese, or parmesan play best with the spices used in this recipe, but feel free to experiment and use what you’ve got in the fridge.
Fruit toppers: pomegranate, mandarin or valencia orange segments, black cherries, currants make a gorgeous presentation.

What do you serve with roasted carrots?

Anything! I often make this dish a main course, but it makes for a great side dish with any entree. Since the oven is busy roasting, this recipe is ideal with rotisserie chicken (super-easy, right?!), grilled tri-tip, or skillet blackened salmon. Anything that doesn’t need to be in the oven too!

More Side Dishes You’ll Love

Article by Kayla Purcell

Kayla’s creativity spills over into everything she does, especially in the kitchen. She is passionate about bringing people together around tasty food that’s good for you. We love that too.

Sumac Roasted Carrots with Tahini-Yogurt Sauce