Five-Spice Roasted Carrot Salad with Mint Tahini Yogurt Sauce
on Apr 18, 2018, Updated Aug 23, 2024
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Five-Spice Roasted Carrot Salad with Mint Tahini Yogurt Sauce is full of warm, sweet, earthy flavors. Who knew these simple ingredients could taste so amazing together!
I made more roasted carrots. It’s becoming a little bit of a problem. If my husband liked carrots it wouldn’t be an issue, but when I make these roasted carrot recipes I end up eating nearly two pounds of carrots in 2-3 days. At least they’re carrots and not cookies, right? I promise this Five-Spice Roasted Carrot Salad with Mint Tahini Yogurt Sauce will be the last of my carrot obsessed recipes for a while.
Are you a fan of foods or drinks that use five-spice powder in them? I love the spice! It’s warm, sweet and earthy all at the same time. If you don’t know what five-spice powder is, it’s a combination of cinnamon, cloves, fennel, anise and Szechuan peppercorns. It can be used on everything from meat and vegetables, to baked goods and even cocktails.
One of my favorite restaurants in Denver, Linger, uses it in their classic old fashioned cocktail and it elevates it to a whole new level. It’s my husband’s go-to drink, but I always sneak a sip.
Last week while I was going through my spice cabinets and taking inventory of what I needed, I stumbled on a bunch of spices on the top shelf (which I can’t reach) that I didn’t even know I had. There hiding in the back was the five-spice powder. Luckily, it wasn’t too old and was still useable, so that’s when I decided it was time for another roasted carrot recipe.
These carrots are so simple, yet incredibly flavorful. Olive oil, five-spice powder and honey are whisked together in a bowl. The carrots are then added in along with salt and pepper, then tossed until coated. After the carrots roast, remove them from the oven and immediately squeeze fresh lemon juice over the top and toss together.
While the carrots cool, whip up the magical mint tahini yogurt sauce and try not to eat it all before it makes it onto the salad. I used arugula as the base for this salad because I liked the bitterness paired with the sweet and warm spice of the roasted carrots and the fresh, tangy yogurt sauce. This Five-Spice Roasted Carrot Salad with Mint Tahini Yogurt Sauce would be a great salad to serve along with grilled chicken or fish.
Five-Spice Roasted Carrot Salad with Mint Tahini Yogurt Sauce
Ingredients
Five-Spice Roasted Carrots
- 2 pounds rainbow or regular carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- 1 1/2 teaspoons five-spice powder
- 1 teaspoon honey
- Kosher salt and fresh ground black pepper to taste
- 1/2 of a lemon juiced
- 4 cups arugula
Mint Tahini Yogurt Sauce
- 1/2 cup plain non-fat Greek yogurt
- 2 teaspoons tahini
- 1/2 of a lemon juiced
- 1 teaspoon chopped fresh mint
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 425° F. and line a rimmed baking sheet with parchment paper or foil.
- In a large bowl whisk together the oil, five-spice powder and honey. Toss the carrots in the mixture and season with salt and pepper. Dump them out onto the prepared baking sheet and roast for 15-20 minutes or until tender, shaking them halfway through the cooking time.
- Remove from the oven and squeeze the juice from half of a lemon over the top. Toss together and set aside to cool while you make the yogurt sauce.
- In a small bowl whisk together all of the ingredients for the mint tahini yogurt sauce. Taste for seasoning.
- On a serving plate or bowl, add the arugula. Top with the carrots and dollops of the yogurt sauce. Garnish with extra mint if desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Roasted Carrots
Honey Roasted Carrots with Goat Cheese and Thyme
Garam Masala and Honey Roasted Carrots
Moroccan Roasted Carrots with Goat Cheese, Pistachios and Golden Raisins
