Tahini Glazed Carrots

If you haven’t grabbed yourself a copy of Adeena Sussman’s latest cookbook, Sababa, then it’s time. My favorite dish in the book is the Tahini Glazed Carrots recipe. As you can see, I’m absolutely in love with this book. I did a special feature book review of it right here on my website.

Tahini Glazed Carrots Recipe

One of the most well worn pages in my copy of Sababa is the Tahini Glazed Carrots recipe. Sussman says that more than any other vegetable dish in her repertoire, this one is the most requested. When you try it you’ll see why. There’s something about the lemony, salty flavor of the tahini sauce that makes the sweetness of the carrots really pop. I’ve changed up Sussman’s recipe a bit to make it Low-Carb Diet friendly. But to get the original recipe using date syrup you’ll need to buy her book.

Sababa Cookbook

I went gluten-free in 1998 when I was diagnosed with Celiac Disease, and I went grain-free in 2001 when the gluten-free diet did not quite give me the results I was looking for. Although Sababa is not a gluten-free cookbook, I can still highly recommend it because it has so many dishes in it like these Tahini Glazed Carrots that are naturally gluten-free.

Low-Carb Tahini Glazed Carrots Recipe

This is a low-carb Tahini Glazed Carrots recipe, based upon Sussman’s original. I’ve used stevia in place of the date syrup, increased the amount of tahini in the glaze, since it’s a flavor we adore, and made a number of other changes as well. I hope you love it as much as we do.

Tahini Glazed Carrots

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Servings 4



Tahini Glaze


  • Place carrots on a baking sheet
  • Drizzle with oil, then sprinkle with salt and coriander
  • Roast at 425°F for 20-25 minutes until golden
  • In a pint mason jar, combine tahini, oil, lemon juice, water, salt, and stevia, then stir to mix
  • Drizzle tahini glaze over carrots
  • Serve
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Keto Tahini Glaze Recipe

This recipe will make a ton of Tahini Glaze, more than you will need for drizzling over the carrots. It will keep in the refrigerator for up to one week. We use it as a dip for carrots, celery, and cucumber slices, and Sussman suggests using it on everything from cold noodles, to fish, and roasted veggies. Sometimes I eat it with a spoon right out of the jar.

Jewish High Holiday Vegetable Recipe

It’s ok to use standard orange carrots in this recipe, just be sure they’re thin. If you can find rainbow carrots this dish will be bright, beautiful and festive, making it the perfect dish for the Jewish High Holidays. We love this healthy vegetable side dish so much though that it’s in our regular dinner rotation all year long!

Whole30 Vegetable Recipe

If you leave the stevia out of the Tahini Glaze, this is the perfect Whole30 dinner recipe when served along with my Green Chili Turkey burgers!

What’s Your Favorite Cookbook?

I’ve gone through many phases with favorite cookbooks. In 1999, I was obsessed with Sally Fallon’s Nourishing Traditions. Then there’s my well worn copy of Joy of Cooking which I think may be a hand-me-down from my Mother. Breaking the Vicious Cycle by my late friend Elaine Gottschall is another classic that rests on my cookbook shelf. And lately I can’t get enough of the Nut-Free Crackers recipe in my very own Paleo Cooking from Elana’s Pantry. What’s your favorite cookbook? Leave a comment and let me know!

Elana your recipes are like a breath of fresh air.


24 responses to “Tahini Glazed Carrots”

  1. Hello Elena,
    There is an old cookbook that has been reprinted several times that always provides inspiration to me. It’s based on Turkish cuisine which offers one of the healthiest Mediterranean diets.
    Title: “An American Cook in Turkey”.
    Here is a link where the book is sold:

    The carrot recipe is great.
    I’m going to try it.
    Thank you for all your wonderful recipes & information.
    Be Well,

  2. What a fun way to serve carrots, and pretty too! I love all your recipes and love that they are healthy and wholesome.

  3. This was delicious, but I have to admit I ate them by themselves. Any suggestions what they would go well with?

    • Shirley, if you click the highlighted link in the ingredients portion of the recipe that says “tahini” you will be given all of that information :-)

  4. Elana! What a great question! My favorite cookbook for a long time was one my dad gave me when I was in high school. It was meaningful to me because he gave it to me (he was not a frequent gift giver), and that he had the perception of me having good nutrition as a focus. Carlton Frederick’s Cookbook for Good Nutrition. It taught me many fundamentals of good sense cooking. I recently purchased your Almond Flour Cookbook and Paleo Cookbook and they are my current favorites!

    I’ll be trying out your carrot recipe on Sunday when my kids come by for brunch (along with your Apple Clafoutis recipe, and individual sausage pizzas using your pizza crust recipe)!! so thanks for all your hard work and inspiration … you are appreciated!

    • Colleen, I love your cookbook choices and am so honored that mine are among them. Enjoy the time with your kids :-)

  5. Dear Elana,
    L’Shana Tova, to you and your family! Thank you for the wonderful recipes you always share. I appreciated your new recipes from the “Sababa” cook book. I think my Sephardic DN from my paternal grandmother gives me a taste for the middle eastern food I enjoy cooking and eating. For Passover year my granddaughter and I have made some wonderful Sephardic recopies, instead of all the Ashkenazi recipes. Most gratefully, Sheila

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Recipes » Cooked Veggies » Tahini Glazed Carrots