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.
