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Slow Roasted Cinnamon Carrots with Tahini Drizzle | The Castaway Kitchen

Slow Roasted Cinnamon Carrots with Tahini Drizzle (Paleo, Whole Food, Gluten Free, Anti-Inflammatory, Dairy Free)

  • Author: Cristina
  • Prep Time: 8 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 8 minutes
  • Yield: 3 servings 1x
  • Category: Side Dish
  • Method: Roast
  • Cuisine: Vegetables


Slow Roasted Cinnamon Carrots with Tahini Drizzle: buttery, roasted, slightly caramelized cinnamon carrots, drizzled with a creamy savory sauce. Good and good for you!



For the Carrots:

  • 2 bunches thin purple carrots or rainbow carrots
  • 2 tablespoons duck fat, ghee or tallow
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon coconut aminos
  • 1 teaspoon honey or yacon syrup

For the Tahini Sauce:

  • 2 tablespoons tahini
  • 1 tablespoon water
  • Juice of one lemon
  • Pinch of salt and pepper


  1. Preheat oven to 250F. 
  2. Peel carrots and cut the thicker ones in half lengthwise. 
  3. Line the carrots up on a sheet pan. 
  4. Brush the carrots with the fat and sprinkle with seasoning all over.
  5. Mix aminos and sweetener together and brush the carrots with it. Give the sheet pan a shake so the carrots roll a bit and are evenly coated in all the dressings. 
  6. Roast in the center rack for 1 hour. Remove from the oven.
  7. Mix together the sauce ingredients until thin and smooth. 
  8. Serve the carrots and drizzle with sauce. 
  9. Garnish with herbs or toasted nuts!

Recipe Notes:

20.7g net carbs per serving


  • Serving Size: 1 serving
  • Calories: 250
  • Fat: 15g
  • Carbohydrates: 28.7g
  • Fiber: 8g
  • Protein: 4.1g