These Tahini-Glazed Roasted Carrots are so simple to make, and the flavor is unique and addictive. The recipe comes from my friend Adeena Sussman’s wonderful new cookbook, Sababa.
I’ve been meaning to write about Adeena and her cookbook for several weeks. With a new baby in the house, my to-do list is about 10 miles long. Now that Thanksgiving is just around the corner, the timing is ripe for roasted carrots. With the holidays coming up (and the gift giving season), it’s a great time for me to introduce you to Adeena and her fantastic book!
Adeena and I met in Israel the summer before last. We had both known of each other for some time, and it was really nice to finally meet in person. Adeena is a cookbook author, food writer and recipe developer. Among many other accomplishments, Adeena co-wrote Chrissy Teigen’s best-selling Cravings cookbook series. With Sababa Adeena has channeled her lifelong culinary knowledge into a delightful collection of bright, fresh and flavorful recipes.
Sababa is Hebrew slang (derived from Arabic) meaning “everything is awesome.” Indeed, in Adeena’s kitchen, everything is awesome. I got to experience it for myself when we cooked together in her sunny Israeli kitchen. Her apartment was just down the street from the Shuk Hacarmel. My husband shopped this market with his parents growing up. Adeena has since moved… still close to the shuk!… and I look forward to cooking with her in her new kitchen next time I’m in town.
With Adeena in her kitchen.
Adeena and I cooked a few of her recipes together, but this preparation for Tahini-Glazed Roasted Carrots was a standout. So simple yet flavorful, it’s no surprise they made it into the Sababa cookbook. I think they would make a really unique and delicious addition to any fall or winter meal. They work well on a buffet and are equally tasty warm or at room temperature.
If you enjoy my site and recipes, no doubt you will enjoy Adeena’s delicious inspiration on Instagram, Twitter, and Facebook. Follower her publisher Avery Books here, and you can purchase the Sababa cookbook here.
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Tahini-Glazed Roasted Carrots
Equipment
- baking sheet
Ingredients
Carrots
- 1 1/2 pounds carrots peeled, trimmed, halved, and sliced into 2-inch pieces (or use whole thin carrots - see directions below)
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon ground cumin
Tahini Glaze
- 1/3 cup olive oil extra virgin
- 1/4 cup pure tahini paste
- 1/4 cup lemon juice freshly squeezed
- 3 tablespoons silan (date honey)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons water more or less as needed
Instructions
Roast the Carrots
- Preheat oven to 425 degrees F. Arrange the carrots on a baking sheet, drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 1/2 tsp cumin. Toss the carrots to coat evenly with the salt and spices. Adeena roasts whole thin carrots, which works great too. I like the tasty golden edges that develop on the halved pieces, but feel free to roast them whole, peeled and trimmed if you prefer. It's especially pretty when using multi-color carrots!
- Roast the carrots for 20-30 minutes, turning once halfway through cooking, until the largest pieces have softened and the edges are darkening.
Make Tahini Glaze
- While carrots are roasting, whisk together 1/3 cup olive oil, 1/4 cup tahini paste, 1/4 cup lemon juice, 3 tbsp silan, 1/2 tsp salt and 1/4 tsp cayenne in a medium bowl. Add water if needed until the glaze is smooth and pourable (water amount will depend on the thickness of your tahini - you may not need it).
- Remove roasted carrots from oven and drizzle with the tahini glaze, using as much as you like to taste (you won't need it all). Toss gently to coat.
- Serve carrots warm or at room temperature. This recipe purposely makes a generous amount of glaze; you can double or even triple the amount of carrots and still have enough glaze left over. If roasting more carrots, use separate baking sheets for each 1 1/2 pound batch to ensure the carrots roast and cook evenly. The glaze also works as a salad dressing or sauce for any roasted vegetable, so enjoy the leftovers!
Nutrition
The tahini carrot recipe looks delicious and something I will make. What is a suitable substitute for date honey?
Regular honey will work.
Your friend, Adeena’s book is featured prominently in the grocery store I frequent the most. And it’s right in front of the middle grocery aisle, not in the corner where the magazines and paperbacks are! Many blessing to your new baby. BTW, I’m trying out this recipe tonight and plan to make it again on Thanksgiving.
That’s so cool Allison! Thank you for the blessings, much appreciated. 🙂
What a fun recipe. Not sure where I’ll find the ‘date syrup.’’
Your Blog is my very favorite. I have always loved cooking, styling food, and photographing many dishes.
And I have yet to see another blog as wonderful as yours It is not only filled with beautiful recipes, but beautiful stories, photos and experiences that you live.
Sharing your healthy recipes, and the stories behind them makes you extra special. All my friends that I have shared your blog with absolutely agree.
I thank you! Congratulations with the new baby. How exciting. I hope a few photos will be shown . What fun she’ll be in the kitchen
When older!
Francesca, feel free to use maple syrup instead of date syrup if you like. When Adeena first made the recipe with me in Israel, that is how she made it and it was equally delightful. 🙂 I really appreciate your comment! Thank you for the congratulations. I have not shared any pictures of my baby girl yet… I feel so protective of her, and I’m not sure I am ready to share her with the internet. Perhaps in time. She has quickly become the center of my universe, and I am so incredibly grateful for her. And yes, I do hope she will love cooking as much as her mom does! I truly appreciate your kind words.
My friend made this carrot recipe, and it was sooo good. I hopped over here to get the recipe because I want to use the tahini sauce as salad dressing tonight, only to discover a tiny mention of a new baby in the house! It sounds like congratulations are in order. Do tell. Your food blogger friends (FBLA) will want to share in your joy.
Hi Dana! Yes, I have a new baby girl, born in May. I’m totally smitten! She’s keeping me very busy. 🙂 Will try to bring her to an FBLA meeting once flu season has passed. Thank you for the congrats! xoxo
Your recipes are always enticing and interesting. Mazeltov for your new baby.
Phyllis
Thank you Phyllis!
I cannot wait to try this dish, it looks so yummmmmy, Tori. I frequently roast veggies for meals and this will fall in line with our vegetarian – ish lifestyle!
Enjoy Karen! Though it’s not a fully vegetarian book, Adeena’s book has lots of vegetarian-friendly recipes like this one.