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Chargrilled carrot fries with a tahini wholegrain mustard dressing

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Rainbow carrots are one of my favourite veg. I love their pop of brightness in Summer salads or simply au natural with a drizzle of deep green peppery olive oil and a sprinkling of pink himalayan salt. But roasting carrots is where the magic happens. It turns them extra sweet and melt in the mouth delicious. I roasted these carrot fries today and served with a wholegrain mustard tahini dressing, micro watercress, dill and coriander.

Don’t forget to keep the tops as these can be made into an enriched pesto.

Craving that sun kissed glow? Holiday feel like a million years ago? Hate the rigmarole and chemicals associated with faking it? Then do it the natural way… through diet. It’s the carotenoids in carrots that can help you achieve that healthy, sun kissed glow.

In Brazil it’s the done thing to drink a glass of carrot juice just before you go into the sun to boost your tan naturally. Sounds far better than San Tropez streaks to me! Don’t go juicing 3 bags a day though, you don’t want to look like you’ve been tangoed!

Serves 2


  • 300g of baby carrots or 6 large rainbow carrots
  • 1 tablespoon of extra virgin olive oil
  • Salt (preferably Pink Himalayan or sea salt) and cracked black pepper
  • 1 tablespoon of tahini
  • 1 teaspoon of wholegrain mustard
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of water
  • Small pinch of salt and cracked black pepper
  • Fresh dill, coriander and watercress to serve (chopped)


Preheat the oven to 200C. Peel and slice the carrots into fries. Place on a baking tray and coat with the extra virgin olive oil and a good pinch of salt and pepper. Roast in the oven for 15 minutes until golden.

Meanwhile, for the dressing. Add all the ingredients to a jam jar or small bowl and mix until combined.

Preheat a chargrill pan, spray with a tiny bit of oil to prevent sticking and continue cooking the carrots cut side down for about 3 – 4 minutes. You can skip this step if you don’t have time and just roast the carrot fries for a few minutes longer, but the grill marks make them look pretty so worth it if you’re pulling out this recipe for a dinner party.

Place the carrot fries in a serving bowl, drizzle with the wholegrain mustard tahini dressing and top with fresh dill, watercress and coriander.



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