Roasted carrots with tahini MCT dressing

Serves 4 as a side

Recipe by Henry Nankivell


  • 1 bunch baby carrots; scrubbed clean and trimmed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried mint
  • 1 tablespoon melted coconut oil or olive oil
  • 1/2 tablespoon date syrup (optional)
  • Pinch of sea salt and black pepper
  • 75g tahini
  • 50ml water
  • 1 tablespoon lemon juice
  • 2 tablespoons MCT oil
  • Pinch of sea salt and black pepper
  • Toasted flaked almonds, to serve
  • Flat leaf parsley, to serve


  1. Preheat the oven to 200 C fan.
  2. In a roasting tin, mix together the carrots, cumin, coriander, mint, coconut oil, date syrup (if using), salt and pepper. Place
  3. in the oven for 30 minutes, giving it a good mix after half the time.
  4. Meanwhile, to make the tahini dressing, mix together the tahini, water, lemon juice, MCT oil, salt and pepper.
  5. Serve the carrots drizzled with the tahini dressing, and scatter over the flaked almonds and parsley. Serve.
(Any leftover tahini dressing will keep in the fridge for 3 days. Give it a good mix and add a splash of water if needed.)