Tahini-Glazed Carrots

Tahini-Glazed Carrots
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.

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