Honey Roasted Carrots in Tahini Sauce and Pistachios

Thanksgiving is right around the corner, and you need more than the standard turkey to feed your hungry guests. We have you covered with this maple-glazed turkey with sage butter and bacon, plus sides! With sweet potato bites, honey-roasted carrots and deviled eggs, your Thanksgiving dinner will be sure to please.

South Dakota farmers raise approximately 5 million turkeys per year. That’s enough to give nearly six turkeys to every person in South Dakota.

Did you know that turkeys like to eat local, too? They are fed a nutritious diet packed with protein from South Dakota soybeans. South Dakota soybean farmers are proud of the fact that they provide the number one source of protein for the poultry that provide the great food we all enjoy. Most turkey farmers work with an animal nutritionist who prescribes a healthy diet for their animals. Nutritionists love soybean meal for its protein, but also because it includes essential amino acids. Those healthy animals make for a healthy, protein-packed meal for your Thanksgiving dinner.


Honey Roasted Carrots in Tahini Sauce and Pistachios

Course Appetizer


  • 2 pounds carrots cleaned and trimmed
  • 1 tablespoon Vegetable Oil
  • 2 tablespoons honey
  • 4 tablespoons tahini sauce
  • 3 tablespoons Lemon Juice fresh, squeezed
  • 1 teaspoon Soy Sauce
  • 1 teaspoon honey
  • 1 garlic clove small, minced
  • 2 tablespoons Water
  • 2 tablespoon Parsley chopped


  • Preheat oven to 400 F.
  • Toss carrots with oil and honey, arrange in a single layer on a baking sheet and roast in oven until tender, about 20-30 minutes, making sure to turn carrots once.
  • Mix tahini, lemon juice, soy sauce, honey, garlic and enough water to get the sauce to desired consistency.
  • Drizzle tahini sauce on top of roasted carrots. Sprinkle with pistachios and parsley and enjoy!