Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Tahini-Smothered Roasted Rainbow Carrots with Matzo Topping

An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!

Lock Icon

Unlock this article and more benefits with 40% off.

Already have an Outside Account? Sign in

Outside+ Logo

40% Off Outside+.
$4.99/month $2.99/month*

Get the one subscription to fuel all your adventures.

  • Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
  • Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
  • Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
  • Learn from the pros with expert-led online courses.
Join Outside+

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Prep It Ahead: Prep carrots 2 to 3 days ahead and tahini sauce up to 1 day ahead; cover and refrigerate. Prep hazelnuts and matzo up to 2 days ahead; keep in an airtight container. Roast carrots just before serving. Add additional water to thin out sauce, if needed, then drizzle over carrots and sprinkle with toppings.


Prep Time
20 min
35 min


  • 2 lb whole rainbow carrots, peeled and halved lengthwise (NOTE: If carrots are small and thin, leave whole.)
  • 1 ½ tsp olive oil or avocado oil
  • ⅜ tsp sea salt, divided
  • ground black pepper, to taste
  • 3 tbsp tahini paste
  • 1 tbsp fresh lemon juice
  • 1 small clove garlic, minced
  • 1 tsp raw honey or pure maple syrup
  • ½ piece whole-wheat matzo cracker
  • 2 tbsp roasted and skinned hazelnuts, roughly chopped
  • ½ cup roughly chopped fresh dill


  1. Preheat oven to 425°F. Line a small baking sheet with parchment paper. On sheet, place carrots and brush with oil. Sprinkle with ¼ tsp salt and pepper. Roast for 25 to 30 minutes, or until tender and slightly golden brown. Transfer to a serving platter.
  2. Meanwhile, make sauce: In a medium bowl, combine tahini, lemon juice, garlic, honey, remaining 1/8 tsp salt and enough water to make a pourable sauce, about 3 tbsp. (NOTE: The consistency should be like pancake batter.)
  3. Place matzo in oven for about 2 minutes, or until golden brown and crispy; finely chop or crumble.
  4. Drizzle desired amount of sauce on carrots. Sprinkle with hazelnuts, matzo and dill. Serve remaining sauce on the side.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 135
  • Carbohydrate Content 17 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 4 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 225 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 2 g