Roast spiced carrots with raisins, mint and tahini

recipe-Roast spiced carrots with raisins, mint and tahini

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Roast spiced carrots with raisins, mint and tahini


This tasty side dish is actually a source of calcium thanks to the sesame seeds and tahini. Carrots are loaded with beta-carotene, a pre-cursor to vitamin A which helps prevent macular degeneration, support total eye health, and is important during pregnancy for the development of the foetus’ spine, limbs, heart, eyes and ears. It also helps to ward off infectious diseases, especially in children. The healthy fats in this dish make these important nutrients more readily available for us to absorb.



Gluten free. Dairy free.



4 large carrots, quartered lengthways, halved

1 tbsp apple cider vinegar*

3 tbsp olive oil

1 tsp cumin

¼ tsp cinnamon

1 tsp minced garlic

1 tbsp sesame seeds*

2 tbsp raisins

1 tbsp tahini*

1 tsp mint, finely chopped

Pinches of Sea salt and cracked pepper




Preheat oven to 180 degrees C. Line a baking tray with baking paper.

Drizzle carrots with a little olive oil and sea salt. Bake in the oven for 15 minutes.

Combine apple cider vinegar, oil, cumin, cinnamon, garlic, sesame seeds, raisins, and a pinch of sea salt and pepper. Remove carrots from oven and place in a medium bowl. Pour apple cider mixture over the carrots and toss to coat well. Place carrots back in the oven for 5 – 8 minutes, or until just cooked through. Place on a serving plate. Drizzle with tahini and garnish with mint.


*Available from Our Organics store.