Roasted Baby Carrots Recipe with Mānuka Honey Tahini Sauce & Chilli Herb Oil

The star of this side is the Sweet Tahini Sauce which simply uplifts often boring winter vegetables. We love this served with Grilled Haloumi or placed upon a generous dollop of Hummus for an easy, yet beautiful Winters meal.


  • 1 bunch of baby carrots
  • 1 Tbsp. of MVH Mānuka Honey
  • 2 Tbsp. of dukkah
  • ¼ cup of sunflower seeds
  • 4 Tbsp. tamari
  • 1 bunch of coriander

Sweet Tahini and Honey Sauce

  • 50g tahini paste
  • 1 small garlic, finely chopped
  • 1 Tbsp. tamari soy sauce
  • 2 Tbsp. MVH Mānuka Honey
  • Salt
  • ¼ cup of water

Herb Oil

  • 1 chili
  • ¼ cup olive oil
  • ¼ cup parsley, finely chopped
  • Salt
  • 1 Tbsp. water


Pre-heat oven to 180°C. Coat the baby carrots with olive oil, honey and dukkah and roast for 40 minutes in the oven or until golden.

Heat a small saucepan over a low heat and add the Sunflower Seeds. Add Tamari and cook for 3 minutes or until golden. Remove from heat and transfer to a bowl.

Place all ingredients for Tahini Sauce in a blender and blend until smooth consistency is achieved, adding extra small amounts of water if needed. Transfer to a small bowl.

Place all Herb Oil ingredients in a blender and blend until smooth. Transfer to a bowl.

Place Carrots on a serving plate and drizzle with Sweet Tahini Sauce and Herb Oil. Sprinkle over Coriander and Tamari Roasted Sunflower Seeds to serve.

A special thanks to Chelsea at Madame Lu’s Kitchen for collaborating with us on this recipe.

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