Tahini-Glazed Carrots

Adapted by Melissa Clark

Updated May 23, 2024

Tahini-Glazed Carrots — Andrew Purcell for The New York Times. Food Sylist: Barrett Washburne.

Total Time: 35 minutes
Rating: 4(728)
Comments: Read comments

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. —Melissa Clark

Featured in: The 13 Best Cookbooks of Fall 2019

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

For the Carrots

1½pounds slender carrots (or thick carrots, halved lengthwise), peeled
2tablespoons extra-virgin olive oil
½teaspoon fine sea salt
½teaspoon ground cumin

For the Tahini Glaze

⅓cup extra-virgin olive oil
¼cup tahini
3 to 4tablespoons fresh lemon juice, to taste
3tablespoons silan (date syrup), or maple syrup
¼teaspoon ground cayenne
¼teaspoon fine sea salt, plus more to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.
Step 3
Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

Ratings

4 out of 5

728 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

PAM5 years ago

I used pomegranate molasses instead of the syrup because of other comments about the glaze being too sweet. It was tart and delicious with the carrots.

maxine5 years ago

Delish!!! and beautiful!!!! I would experiment with 2 T of the silan - 3 is a little sweet and overpowering.....but still great.

Clancy5 years ago

If you don't want to turn the carrots, place them on a baking rack set inside or on top of the sheet pan.

Sally5 months ago

I add feta and crushed pistachios on top! So yummy!

Donna1 year ago

I also used pom molasses. Spoon-licking good! Plus, I subbed Aleppo for cayenne pepper.

delish but…2 years ago

Omg omg omg! Loved this. I used maple syrup and extra lemon juice. I could have eaten this on ice cream it was so delicious!! Don’t microwave the sauce to reheat it. All the moisture gets removed and it becomes thick and unappealingly gross.

Private comments are only visible to you.