Tahini-Glazed Carrots Recipe (2024)

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.

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

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

The sauce could have been cut in half, I had lots of extra. If you are using maple syrup instead of the date, I suggest you cut back as I found it too sweet.

Very tasty. I made the sauce without any sweetener and thought it was delicious.

Easy and yummy. Cut sweetener by half. Roast at higher heat toward the end to properly brown carrots.

i made two adjustments that worked well for me. the first, less syrup. a tablespoon was enough. the second: i added goat yogurt to the glaze (two small spoonfuls). i know that's sort of an obscure ingredient but the grassy tang flavor is great for middle eastern recipes. I'm sure greek yogurt would work well too.

Cut the dressing recipe in half...or better yet, in thirds. This part of the recipe make so much that you will be eating tahini-dressing on everything for the next few weeks./I used pomegranate molasses instead of the syrup because of other comments about the glaze being too sweet./If you are using maple syrup instead of the date, I suggest you cut back as I found it too sweet.

Rosh Hashanah, here we come!

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

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.

Delightful dish made per recipe. Date syrup is "it" in the tahini sauce in which I reduced EVOO from 1/3C to 1/4C and date syrup by an "eensie" for just right balance with the tahini and lemon. A staple in our kitchen for last 5 years, date syrup has so many uses. Soom and Date Lady ( https://ilovedatelady.com ) are online sources. See Nik Sharma's great NYT recipe for Brussels using date syrup. https://cooking.nytimes.com/recipes/1021587-brussels-sprouts-with-pickled-shallots-and-labneh

Emily, that’s what happens with tahini. Add a bit more water or lemon juice and it will turn again into something pourable.

I made the sauce before roasting the carrots. Do NOT use maple syrup. I used just a scant teaspoon and it was vile. I’ll stick with the roasted carrots.

Made as indicated, with silan. It was GREAT. Doubled the sauce, as there's a cauliflower asking to be roasted and drizzled in the next day or so. I'll try the pomegranate molasses next, just because.

I like the roasting pan. what brand is it? thank you.

I made a small portion of the glaze, estimating proportions, but adjusting each thing "to taste" and a funny thing happened. As I was adding the lemon juice the sauce started congealing back to a paste. I'd love to know why.

Fantastic

Good!

I used pomegrante molasses which added a beautiful tartness. Yum!!!

This was a huge hit at Thanksgiving last night. Is it sweet, yes. Is that happy making? Also, yes. I doubled the tahini recipe so that I can cut it with a little white wine vinegar in the coming days and use it as a salad dressing (one of my absolute favs). All the way around a marvelous treat.

The sauce was much too sweet. I only added 2 tbsp of syrup and one would have been plenty. It also needed more salt. Pomegranate molasses would indeed have been a better choice. Disappointing.

My 8-year-old made this pretty independently. We had way too much glaze, so I’d cut that in half next time. We used maple syrup which made the kids (and their dad) really enjoy it. It was beautiful with rainbow carrots! She made it as a side dish to the creamy mac and cheese, and that was all great together!

So good I made this two nights in a row. As a side for two (for salmon/rack of lamb) about 3/4 lb. of rainbow carrots (from Wegman's). Didn't measure ingredients for glaze but more cayenne than I normally use for anything with the silan and both times it turned out wonderfully. Tahini from Seed + Mill makes such a difference. First time using silan and was skeptical, given we don't like sweet, but this just worked. Try this with salmon or Arctic char.