Tahini-Glazed Carrots Recipe
"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..."
INGREDIENTS
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1 1/2 pounds slender carrots (or thick carrots, halved lengthwise), peeled
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2 tablespoons extra-virgin olive oil
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1/2 teaspoon fine sea salt
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1/2 teaspoon ground cumin
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1/3 cup extra-virgin olive oil
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1/4 cup tahini
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3 to 4 tablespoons fresh lemon juice, to taste
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3 tablespoons silan (date syrup), or maple syrup
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1/4 teaspoon ground cayenne
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1/4 teaspoon fine sea salt, plus more to taste
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