Four-Seed Spiced Roasted Carrot Salad with Tahini Dressing

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Roasted carrots tossed with a crunchy four-seed mix and drizzled with a creamy tahini lemon dressing. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs carrots, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and cut into 1/2-inch sticks carrots
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 1 tbsp sesame seeds
• 1 tbsp flax seeds
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp warm water
• 1/4 tsp garlic powder
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb peeled and 1/2-inch cut carrot sticks with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.
2. Step 2: Spread the carrots on a baking sheet in a single layer and roast for 20-25 minutes until tender and caramelized at edges, flipping halfway through.
3. Step 3: While carrots roast, toast 2 tbsp pumpkin seeds, 2 tbsp sunflower seeds, 1 tbsp sesame seeds, and 1 tbsp flax seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden.
4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp warm water, and 1/4 tsp garlic powder until smooth and creamy.
5. Step 5: In a serving bowl, combine the roasted carrots with the toasted seeds, drizzle with the tahini dressing, and toss gently to coat.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature.