Roasted Lemon Pepper Carrots (Vegan + GF)


THREE more days ’til Thanksgiving and I swear I am already in eating/cooking mode even though I still have 2 more days until I will be reunited with my family! In my latest Instagram post, I mentioned that  I will be posting vegan and vegetarian recipes leading up to Thanksgiving just to give you all some ideas for how to cook up meat-free dishes and consume less meat! This suggestion is only if you were looking forward to eating less meat this Thanksgiving holiday, which is always a good thing! Yesterday I posted some vegan 3-ingredient peanut butter truffles and today I am posting up an appetizer that cost roughly $2-4 to make. I am talking about roasted lemon pepper baby carrots with a lemon tahini drizzle! The tahini drizzle is optional since the carrots are so delicious and flavorful themselves, but I love having a combination of textures so I added a drizzle.

I purchased a 16 oz. bag of baby carrots for $0.99, a lemon for $0.33 and had the rest of the ingredients on hand: tahini, garlic or garlic powder, lemon pepper blend, and olive oil. You may find tahini in your local Mediterranean store for cheaper than an American store. I purchased mine at a market called Phoenicia for $2.99.

Roasted Lemon Pepper Carrots (Vegan + GF)DSC03879

yield: 16 oz. carrots


For carrots:

  • 1 bag 16 oz. baby carrots
  • 1 1/2 tsp. lemon pepper seasoning
  • 1/2 tsp. salt (if lemon pepper seasoning is unsalted)
  • 1 T. olive oil

For tahini dressing:

  • 1 T. tahini
  • 1 T. water
  • pinch of salt
  • 1/4 tsp. crushed garlic
  • 1/2 tsp. lemon juice


  1. Preheat oven to 425 F.
  2. Pat carrots dry with a clean cloth or paper towel.
  3. In a medium bowl, toss the carrots with oil, salt, and lemon pepper seasoning. Place on a nonstick baking sheet and bake for 30-40 min or until they have slightly browned and shriveled a bit.
  4. Remove from the oven and allow to cool for at least 10 min.
  5. In the meantime, combine all the tahini dressing ingredients in a small bowl and drizzle over the carrots.

This recipe is difficult to resist and I guarantee you, it will be a showstopping appetizer! I love the colors or orange and white which matches the Thanksgiving/Fall mood, but I make this dish throughout the year as a way to increase my vegetable intake and it is overall an inexpensive way to get more veggies into my diet. I like my roasted veggies to be shriveled and kind of crispy and setting the oven at 425 F for this amount of time will help you achieve this texture and appearance. If you do not want them to look shriveled, consider baking for less time.

Happy Cooking!

NutritionLabel (7)



12 thoughts

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.