Description
Courtesy of Adeena Sussman’s Sabada
Ingredients
Carrots
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
Tahini Glaze
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
Instructions
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.
