Roasted carrots with tahini and cranberries | Christmas side dish

Christmas is coming up and that means the start of Christmas recipes being posted.

I do already have a bunch of Christmas recipes you can check out here – main meals, appetizers as well as candy and desserts.Though of course, what is traditionally eaten for Christmas will vary between countries. Example, if you live in the UK or U.S you may find that U.K or U.S based food bloggers will provide recipes that better suit your Christmas table. But you may also want to try something new and different… such as Swedish saffron buns, homemade vegan daim or why not some vegan aubergine “herring”.

A few dishes seem to be rather universal when it comes to Christmas dinners/buffets and that is the vegetables…. In some form or another. Such as roasted brussel sprouts or sweet potato. Roasted carrots and roasted potatoes…. Or the pickled red cabbage or kale salads.

That is one thing which I love about the Christmas buffet… all the different vegetables, and when I am in charge of planning or cooking I always make sure we have plenty of vegetables to last several days afterwards, haha.

Do you have any favourite Christmas vegetable dishes or meals that have to be on the table each Christmas? 😊

As you can tell, since my trip to Israel I have been using tahini in huge quantities, and soon my tahini stash is all gone which is rather upsetting because the tahini I can buy in regular food stores just doesn’t taste the same. I may just have to import some of the Alarz tahini I have been using.

So how to make the roasted carrots?

Well, you can make them two ways:


500g-1kg carrots

1-2tbsp oil, olive or canola (melted margarine also works)

1,5tbsp maple syrup, agave syrup or honey*

1tsp salt

Fresh parsley or coriander


Cranberries – or pomegranate seeds

*optional add some balsamic vineger to the wet mix

How to:

First off peel the carrots and chop off the ends.

To prepare them, either steam the carrots until soft (around 10 minutes). You will need a large pot and colander if preparing all the carrots at once.

In the mean time mix together the oil, syrup and salt. (If using balsamic vinegar, add in c.a 1/2-1tsp)

When they are steamed, place in a bowl and cover in the liquid. Mix until all the carrots are coated. Then fry on medium heat until glazed, or bake in the oven at 200C for 10-20 minutes.

The other way to prepare them: Is just to peel them, chop off the tops, place on a baking tray with parchment paper. Coat in the oil/syrup mix and then bake in the oven at 200c for c.a 40-50 minutes. Making sure to check on them so they don’t burn and that the syrup doesn’t burn and cause smoke!!

Once cooked, coat in some parsley or coriander, drizzle over tahini and cranberries!!

Eat warm and enjoy!

This is a christmas inspired appetizer and side dish, but it works well any other time as well. Just like the brussel sprout and sweet potato side dish i love making!!!