Tahini glazed carrots
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Time to read 2 min
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Time to read 2 min
Recipes / Sides & Mezze
Tender roasted carrots meet a silky glaze of Med Cuisine Organic Tahini, Organic Silan Date Syrup, lemon and rosemary. Sweet, earthy and gently spiced with cumin, they are finished with toasted almonds for a crisp contrast that works as a vibrant side or light plant-based main.
The Recipe
For the Carrots
5 carrots, peeled
4 tbsp extra virgin olive oil, divided
Fine sea salt, to taste
Pinch of ground cumin
For the Tahini Glaze
3 tbsp fresh lemon juice
Fresh rosemary, finely chopped, to taste
1 tbsp water, plus more as needed
To Finish
Roasted sliced almonds, to garnish
Method
Preheat. Heat the oven to 180°C and line a baking tray with baking parchment.
Season the carrots. Toss the peeled carrots with 2 tbsp olive oil, a little sea salt and the cumin. Arrange them in a single layer on the prepared tray.
Roast. Cook for 15 minutes, turn the carrots, then roast for another 15 minutes until tender and golden at the edges.
Whisk the glaze. Combine the Organic Tahini, remaining 2 tbsp olive oil, lemon juice, Silan, rosemary and 1 tbsp water. Whisk until smooth, then add more water a little at a time until the glaze is pourable. Season with salt and extra lemon juice if needed.
Finish. Arrange the hot roasted carrots on a serving plate, spoon over the tahini glaze and scatter with roasted sliced almonds. Serve straight away or at room temperature.
🌿 Med Cuisine Tip: Stir the tahini well before measuring, then add the water gradually because tahini thickens before it loosens. Keep the Silan glaze out of the oven and spoon it over after roasting so its natural sugars stay glossy rather than catching on the tray.
Organic Tahini creates the creamy, nutty body of the glaze, while Organic Silan Date Syrup brings deep date sweetness and a polished caramel finish.
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