Maple Tahini Glazed Carrots are a sweet and savory side dish that will taste perfect on your Thanksgiving table. Even better, these carrots are prepared entirely on the stovetop, and take only minutes to cook.
Carrots are a pretty traditional Thanksgiving side dish, but can honestly be pretty boring. I don’t think my kids will even touch a cooked carrot, and I don’t really blame them; they can be overcooked, under seasoned, and end up as one of the less tasty orange foods on your plate.
Enter Maple Tahini Glazed Carrots. These aren’t boring old carrots, but are actually lightly cooked, sweet, savory, FLAVORFUL carrots. They’ve got so much traditional Thanksgiving flavor, but with a nutty twist from ground sesame paste, aka tahini. OH, and they cook on the stovetop, freeing up precious oven space for more important things.
Why should I make these carrots?
If the above wasn’t enough of a reason, these carrots only have a handful of simple ingredients. No muss, no fuss.
What is tahini?
Great question! Tahini is a paste made from ground sesame seeds. It has a nutty, but slightly bitter flavor. It is used in a number of Middle Eastern dishes, like hummus.
Can I adapt this recipe?
Much like almost all of my other recipes, yes, you can adapt this one as well. Use more or less maple syrup to make the carrots more or less sweet. Use more or less tahini to give the carrots a more (or less) nutty and slightly bitter flavor. Change the amount of soy sauce to play around with the salt level. Double the whole batch. Garnish it with something green (carrot tops, parsley, chives). You can do almost anything.
Can I make this ahead of time?
I think you can. You can make the whole thing the day before, and then heat before serving. Or, you can make it an hour ahead of time and then serve at room temperature.
Fast. Easy. Few ingredients. Thanksgiving and Christmas-worthy, but also great on a weeknight. Try Maple Tahini Glazed Carrots this fall! Looking for another spiced-up carrot side dish? Try Za’atar Roasted Carrots.
Maple Tahini Glazed Carrots
- 1 bunch carrots, peeled and cut into large bite sized pieces (about 10 medium-sized carrots, each cut into about 4 pieces)
- 2 tsp tahini
- 1/4 cup maple syrup
- 1/2 tsp low sodium soy sauce
Place the carrots and about 1/2 cup of water in a large saucepan or medium sized pot. Bring to a boil, cover, and steam for about 5 minutes. Remove the lid, and continue to steam until the water completely evaporates, and the carrots are just fork tender, but still have a little bite. If you need to add more water to cook them through, add about 1/4 cup at a time.
While the carrots are cooking, mix the tahini, syrup, and soy sauce in a separate bowl, and whisk to combine.
Pour the sauce over the carrots, and stir well, cooking over medium heat until the sauce thickens and becomes a little sticky.
Serve the carrots, garnished with sesame seeds, chopped carrot tops, or parsley, if desired.