Honey-Roasted Carrot and Tahini Salad with Toasted Pine Nuts

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Sweet honey-roasted carrots combined with creamy tahini dressing and crunchy toasted pine nuts for a vibrant, nutritious salad. This Mediterranean Hanukkah recipe (vegetarian), ready in about 35 minutes, pairs carrots, olive oil, and honey for a weeknight-friendly dinner. Each serving lands at about 190 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 "Build a week of meals around this recipe" 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

• 6 medium carrots, peeled and cut into 3-inch sticks
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 small garlic clove, minced
• 1/4 cup pine nuts
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 6 medium peeled carrots cut into 3-inch sticks with 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/2 tsp ground cumin in a baking dish. Roast for 25 minutes, turning halfway, until carrots are tender and caramelized.
2. Step 2: While carrots roast, prepare the dressing by whisking together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, and 1 minced small garlic clove in a bowl until smooth and creamy. Add more water if needed to reach a pourable consistency.
3. Step 3: Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring often until golden and fragrant; remove from heat immediately to prevent burning.
4. Step 4: Arrange the roasted carrots on a serving platter, drizzle with tahini dressing, sprinkle with toasted pine nuts, and garnish with 2 tbsp chopped fresh parsley before serving.