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.
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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- baking sheet
- 1 1/2 lbs carrots peeled, trimmed, halved, and sliced into 2-inch pieces (or use whole thin carrots - see directions below)
- 2 tbsp olive oil extra virgin
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp ground cumin
- 1/3 cup olive oil extra virgin
- 1/4 cup pure tahini paste
- 1/4 cup lemon juice freshly squeezed
- 3 tbsp silan (date honey)
- 1/2 tsp fine sea salt
- 1/4 tsp cayenne pepper
- 2 tbsp water more or less as needed
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!