Roast Carrots with Tahini and Pickled Raspberries

The pickled raspberries and kale chips are optional but add nice acidity and texture to the dish.

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2 lbs carrots, cut into large pieces
1 cup pickled raspberries (recipe linked to the left)
1/2 cup tahini
1 cup kale chips (recipes linked to the left)


  1. Heat oven to 400F
  2. Toss the carrots with a big glug of olive oil and pinch of salt then roast until tender and deeply caramelized
  3. Transfer the carrots to a serving platter
  4. Drizzle the tahini all over liberally
  5. Dot the pickled raspberries all over and finish with a heaping of kale chips