I don’t love cooked carrots. There I said it. When I was a kid, I wouldn’t touch those mushy orange suckers. Crunchy raw carrots with a nice cold ranch dip was the only option for 12-year-old Liz. Hell, that was the go to for 30-year-old Liz.
As time has passed, my tastes have expanded and even include, dare I say, cooked carrots. I’m still super picky about their preparation, and I have met plenty of cooked carrots that make me turn up my nose, but these tahini glazed carrots from Adeena Sussman’s cookbook Sababa even left me, the carrot snob, wanting more.
THE TRICK IS TAHINI
Jen and I decided to cook through a bunch of her recipes for a specific small plates table we designed, and we went through an entire jar of Tahini in two days. Before that, a single jar of almost-full tahini sat in my fridge for at least a year. It’s not that I don’t like it. It’s just a very concentrated flavor, and a couple of tablespoons go a really long way.
Needless to say, these carrots were killer. Sweet and nutty perfection. This review is coming to you directly from a cooked carrot snob.
Courtesy of Adeena Sussman’s Sabada
14 to 16 thin carrots, peeled and trimmed
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt, plus more to taste
½ teaspoon ground cumin
⅓ cup extra-virgin olive oil
¼ cup pure tahini paste
¼ cup fresh squeezed lemon juice
3 tablespoons silan
2 tablespoons water, or more as needed
⅓ teaspoon fine sea salt
¼ teaspoon cayenne pepper
Roast the Carrots
Preheat the oven to 425℉. Arrange the carrots on a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and cumin, shake the pan to coat the carrots, and roast them, turning midway through, until they have softened and their edges are golden, 25 to 27 minutes.
Prepare the Tahini Glaze
While carrots are roasting, whisk olive oil, tahini, lemon juice, silan, water, salt and cayenne in a medium bowl until smooth and pourable, adding an additional tablespoon of water if necessary.
Remove carrots from the oven. transfer to a serving platter, and drizzle them with the tahini glaze. Use tongs, gently toss to coat.