TAHINI-GLAZED CARROTS
A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.
Provided by Melissa Clark
Categories dinner, easy, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
- While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
- Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.
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Aliha Zia
[email protected]I've made this recipe several times and it's always a hit. The carrots are always tender and flavorful.
Savage Chris
[email protected]This recipe was easy to follow and the carrots turned out delicious. I would highly recommend it.
Hussnain shakir Hussnain
[email protected]These carrots were amazing! I'm definitely going to be making them again and again.
Joyce njeri
[email protected]I'm not sure why, but these carrots didn't turn out well for me. I followed the recipe exactly, but they were still tough.
Alina Waris
[email protected]These carrots were just okay. I think I would have liked them better if the glaze had been a little more tangy.
Tutu Smange
[email protected]I'm not sure what went wrong, but my carrots turned out mushy. I think I cooked them for too long.
Joyanto
[email protected]This recipe is a keeper! The carrots were so good that I ate them all in one sitting.
Arjun Sunuwar
[email protected]I was looking for a new way to cook carrots and this recipe was perfect. The carrots were tender and flavorful.
Frank Charles
[email protected]These carrots were delicious! I will definitely be making them again.
Michael MacNeil
[email protected]I'm not a huge fan of carrots, but these were actually really good. The glaze was perfect.
Carly Stephens
[email protected]These carrots were a hit at my dinner party! They were so easy to make and everyone loved the sweet and tangy glaze.