This recipe can work as a side dish, served warm. Or you can store it in the fridge and serve it cold as a salad. If you’re going to be storing it, cut the carrots into smaller pieces once they’ve cooled down to make storing them easier.


You don’t have to use rainbow carrots – they’re there purely for looks, regular orange ones will work as well.


Roasted Rainbow Carrots & Fennel with Quinoa and Tahini


Roasted Rainbow Carrots & Fennel with Quinoa and Tahini

Simple to make, yet delicious this Roasted Rainbow Carrots & Fennel with Quinoa and Tahini can be served both hot and cold. This recipe is vegan, dairy and nut free.
Course: Mains, Sides
Dietary: Gluten Free, Nut Free, Vegan
Servings: 4 servings


  • 1 bunch carrots rainbow if you can find but regular will work – about 6 carrots
  • 2 medium bulbs fennel
  • 2 tbsp olive oil
  • 1 tbsp honey
  • salt and pepper to taste
  • 1 cup quinoa uncooked
  • handful fresh parsley

For the Tahini Dressing

  • 2 tbsp tahini paste
  • 1/2 lemon juiced
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp honey
  • 1-2 tbsp water to thin out, if needed
  • salt and pepper to taste


  • Rinse the quinoa very well. Add it to a small pot with 2 cups of boiling water. Bring to a boil, then reduce the heat, cover the pot and simmer for 10-15 minutes. Or until the water has cooked out and the quinoa is light and fluffy. Remove from heat.
  • While the quinoa is cooking. Preheat the oven to 200°C
  • Peel the carrots and cut them lengthways.
  • Cut off the fronds (leaves) from the fennel and cut the bulb into quarters (if it’s a big bulb you can cut it more).
  • Combine the olive oil and honey.
  • Place the fennel and carrots on a baking sheet and drizzle with the honey and olive oil mixture. Sprinkle with salt and pepper. Bake for 15-20 minutes, until the carrots and fennel are tender and begin to brown.
  • Make the tahini sauce by combining all ingredients and mixing well. Add 1-2 tablespoons of water to thin out, if needed.
  • To assemble, place quinoa on a plate, top with the carrots and fennel. Drizzle with tahini sauce and top with fresh parsley leaves.
  • This can be stored in the fridge for up to 3 days.


  1. If you don’t eat honey, replace with maple syrup
  2. If you don’t have quinoa, you can use couscous or millet or another grain.


Roasted Rainbow Carrots & Fennel with Quinoa and Tahini




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