Grilled Carrots with Chili Tahini Sauce

Grilled Carrots with Chili Tahini Sauce

Sweet, charred, smoky grilled carrots with a spicy, rich, nutty sauce, this quick, easy vegan dish proves that grilling isn't just for meat. 

Serves 2-4

Prep time: 10 minutes

Cooking time: 15 minutes


  • 1 bunch of carrots, peeled
  • 1 tsp cooking oil
  • Pinch of salt
  • ½ a lemon
  • 2 tbsp tahini
  • 2 tbsp Hakka-ish Chili Crisp
  • 1 tbsp of roasted pepita


  1. Heat your grill over a medium heat. Drizzle the salt and oil over the carrots, and place on the grill. Allow to color and cook for 8-10 until just cooked through. 
  2. In a small bowl, mix the Hakka-ish, tahini and juice of a ¼ of a lemon. 
  3. Spread the sauce onto the bottom of a serving dish, and spread the carrots on top. Top with the pepitas and some of the carrot tips if you have them. 

Notes: We used pepitas, but feel free to use whatever nuts and seeds you have.