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
Ingredients
Carrots
- 1 pound thin rainbow carrots, sliced lengthwise
- 1½ tablespoons olive oil
- ½ teaspoon celtic sea salt
- ½ teaspoon coriander
Tahini Glaze
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (see How to Juice a Lemon)
- 2 tablespoons water
- ¼ teaspoon celtic sea salt
- 5 drops stevia
Instructions
- 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
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!
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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!
Desicart says
Very nice recipe. We have to try. So easy, flavorful and delicious.
Elana says
Thanks Desicart!
Sandra J. says
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:
https://www.tulumba.com/products/47091-an-american-cook-in-turkey/
The carrot recipe is great.
I’m going to try it.
Thank you for all your wonderful recipes & information.
Be Well,
Sandra
Elana says
Thanks Sandra!
Millican Pecan says
What a fun way to serve carrots, and pretty too! I love all your recipes and love that they are healthy and wholesome.
Elana says
Millican, thanks for your kind words :-)
Lisa Herzberger says
One of my current favorite cookbooks is My New Roots by Sarah Britton
Elana says
Thanks Lisa!
B says
This was delicious, but I have to admit I ate them by themselves. Any suggestions what they would go well with?
Elana says
B, I love these with Keto Chipotle Lime Salmon:
https://elanaspantry.com/chipotle-lime-salmon/
Enjoy!
Elana
noa lev says
Elana your recipes are like a breath of fresh air. Shana tova. Keep creating Noa
Elana says
Noa, thanks for your sweet comment! Shana tova to you and yours :-)
Shirley says
What is tahini and where do you find it?
Elana says
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 :-)
Colleen says
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!
Elana says
Colleen, I love your cookbook choices and am so honored that mine are among them. Enjoy the time with your kids :-)
Sheila Glazov says
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
Elana says
Dear Sheila, Shana Tova to your and yours! Middle Eastern and Sephardic cooking are so wonderful :-)
Helen says
Yum yum yum! Love roasted carrots and anything with tahini. Can’t wait to try this recipe.
Elana says
Helen, it’s totally amazing :-)