Why You’ll Love Sesame Roasted Carrots Recipe

The natural sweetness of carrots deepens with roasting, giving you a rich, satisfying flavour.
The sesame oil and sesame seeds bring a nutty, toasted dimension that elevates a basic vegetable.
A splash of rice wine vinegar and tamari gives just enough tang and savour to balance the sweetness.
It’s both weeknight‑friendly and polished enough for guests.
The recipe is vegan, gluten‑free and flexible enough to serve hot or cold.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb carrots, peeled, quartered and cut into 2‑inch long pieces
1 tablespoon sesame oil
½ tablespoon rice wine vinegar
½ tablespoon tamari
¼ teaspoon black pepper
¼ teaspoon ground ginger
Sesame seeds (for sprinkling)

Directions

Preheat the oven to 400 °F (≈ 200 °C).
In a large bowl, combine the sesame oil, rice wine vinegar, tamari, black pepper and ground ginger.
Add the carrot pieces and toss well so they’re evenly coated with the seasoning mixture.
Arrange the carrots on a baking sheet (or baking stone) in a single layer.
Roast for about 35‑40 minutes, stirring once halfway through, until the carrots are tender and have golden edges.
Remove from the oven and sprinkle with sesame seeds. Serve immediately, or allow to cool and serve chilled if you prefer.

Servings and timing

Serves: About 3 cups of roasted carrots (roughly 3 servings).
Prep time: 10 minutes.
Cook time: 40 minutes.
Total time: approx. 50 minutes.

Variations

Use orange, purple or yellow carrots (or a mix) for colour variation.
Add a drizzle of honey or maple syrup for a touch of sweetness (if not strictly vegan).
Toss in a pinch of chili flakes before roasting for a gentle heat.
After roasting, finish with chopped fresh herbs (like parsley or cilantro) for a fresh pop.
Instead of tamari, you could use soy sauce (for non‑gluten‑free) or coconut aminos.
Add slivered almonds or chopped pistachios along with the sesame seeds for more crunch and nutty texture.

Storage/Reheating

Storage: Store leftover roasted carrots in an airtight container in the refrigerator for up to 3–4 days.
Reheating: To reheat, place in a preheated oven at about 350 °F (175 °C) for ~8‑10 minutes until warmed through, or microwave on medium power for ~1‑2 minutes. If chilled, you can also serve them cold as part of a salad or side platter.

FAQs

What type of carrots work best?

Select fresh, firm carrots without limp or darkened ends. Medium size works well for roasting. If using heirloom or colourful carrots, adjust cooking time slightly if they’re thinner.

Can I roast them ahead of time?

Yes — you can roast them ahead, cool completely, store in the fridge, then reheat or serve chilled. They will hold flavour well.

How can I make this nut‑free?

The flavour comes from sesame oil and seeds (which are seeds, not tree nuts), so if you have a sesame allergy you could substitute olive oil or avocado oil and omit sesame seeds — though you’ll lose the sesame flavour.

Is tamari necessary?

Tamari adds a salty umami depth. If you don’t have it, you can substitute regular soy sauce (if gluten is acceptable) or even a pinch of fine sea salt and a splash of balsamic vinegar.

Can I cook this in an air fryer?

Yes — you could arrange the carrots in a single layer in an air fryer basket at ~190 °C (375 °F) for ~15‑20 minutes, shaking halfway, until tender and slightly crisp around the edges. Keep an eye on timing as air fryer size varies.

Do I have to add the vinegar?

The rice wine vinegar adds brightness and balance against the sweetness of the carrots. If you omit it, the dish will still be good but may lean a little more sweet and less tangy.

Can I scale the recipe up?

Absolutely. Just maintain the proportions of oil, vinegar, tamari, pepper and ginger relative to the amount of carrots. Roast in a larger sheet or use two pans so the pieces aren’t overcrowded.

What if my carrot pieces vary in size?

Try to cut the carrots into similar‑sized pieces for even cooking. If some are much larger, they may remain firmer, so you may need to extend the roasting time slightly or remove the smaller pieces earlier.

Can I add other vegetables to the sheet?

Yes — you could include vegetables like parsnips, sweet potato slices or baby carrots, but note that different vegetables may have different cooking times and moisture content. Adjust accordingly.

How do I know when they’re done?

The carrots are done when they are tender throughout (you can pierce with a fork) and the edges are golden and slightly caramelized. The stirring halfway through ensures even browning.

Conclusion

This sesame roasted carrots recipe is a delicious and versatile side dish that brings depth of flavour with minimal effort. The combination of roasted sweetness, nutty sesame oil and a touch of tang from vinegar makes it both comforting and refined. Whether you’re serving it alongside a weekday dinner or presenting it for guests, it offers something a bit special. Try it warm, try it chilled, and feel free to experiment with variations to make it your own.

Sesame Roasted Carrots

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These sesame roasted carrots are a simple yet flavorful side dish made with tender roasted carrots, toasted sesame oil, and a sprinkle of sesame seeds. Perfect for weeknight dinners or holiday meals.

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Side
Method: Roasting
Cuisine: American
Diet: Vegan

Ingredients

1 lb carrots, peeled and sliced diagonally
1 tablespoon avocado oil or olive oil
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds (white or black)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Chopped parsley or cilantro, for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Peel and diagonally slice the carrots into uniform pieces for even roasting.
Place the sliced carrots on a baking sheet and drizzle with avocado oil and toasted sesame oil.
Sprinkle with sesame seeds, sea salt, and black pepper. Toss to coat evenly.
Spread the carrots out in a single layer on the baking sheet.
Roast for 25–30 minutes, tossing halfway through, until tender and caramelized.
Remove from the oven and garnish with chopped parsley or cilantro if desired. Serve warm.

Notes

You can use rainbow carrots for a colorful presentation.
Adjust roasting time depending on the thickness of your carrot slices.
Use parchment paper for easier cleanup.

Nutrition

Serving Size: 1/4 of recipe
Calories: 100
Sugar: 5g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg