Tahini-Glazed Carrots

Gluten Free

Dairy Free

From Adeena Sussman’s Sababa cookbook.  This is an excellent make-ahead dish that can be served at room temperature.

Ingredients – Carrots

• 1 1/2 pound carrots – trimmed and cut lengthwise to 1/2 inch wide and about 3-4 inches long
• Extra Virgin oil spray
• Kosher Salt
• Ground Cumin

Ingredients – Tahini Glaze

• 1/3 cup Extra-virgin olive oil
• 1/4 cup Tahini
• 1/4 cup Freshly Squeezed lemon juice
• 3 Tablespoon of Silan date syrup
• 1/2 tsp fine salt
• 1/4 Cayenne pepper

Roast the Carrots

Preheat the over to 425 degrees, spray a baking sheet with olive oil, arrange the carrots in a single layer and liberally spray the carrots with olive oil.  Season with salt and cumin.  Roast the Carrots, turning them 1/2 way for 25 to 27 minutes.

Make the glaze

Using a medium bowl, whisk the Olive Oil, Tahini, lemon juice, silan, salt and cayenne until pourable.  Add a little water if too firm.

Remove the carrots from the oven, transfer them to a serving plate, drizzle them in glaze and toss to coat.