Kalyn's Kitchen

Steamed Carrots with Tahini and Lemon Dressing

Steamed Carrots with Tahini and Lemon Dressing are loaded with flavor, and this recipe is great with the middle eastern spice called Sumac.

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Steamed Carrots with Tahini and Lemon Dressing finished dish in serving bowl

Steamed Carrots with Tahini and Lemon Dressing are definitely my new favorite way to cook carrots! And if you thought that cooked carrots might be a little boring, dismiss that idea immediately! The entire time Jake and I were tasting this recipe we kept remarking on how neither of us was crazy about cooked carrots, but these barely cooked carrots with a dressing of Tahini (affiliate link), lemon juice, olive oil, a generous amount of minced garlic, and Sumac (affiliate link) were positively addictive. We ate most of them warm, but I had a a few bites left that were refrigerated overnight, and they tasted fantastic cold out of the fridge as well.

The idea for Carrots with Tahini Dressing came from Sam Morgannam at Food and Wine, but we bumped up the flavor of the dressing by using a lot more garlic and adding a generous amount of the middle eastern spice called Sumac (affiliate link) that I’m so fond of. The tartness of the sumac added extra depth to the flavor here, and sprinkling a little sumac over the finished dish added nice color as well.

Can you make this if you don’t have Sumac?  Of course you can, but I love Sumac so much that I hope this may be the dish that finally gets you to try it.  (Someone on the Kalyn’s Kitchen Facebook Page asked about using Za’atar in this dish, which I think would also be great!  There are more recipe ideas for Sumac below, just to show you how versatile it is!)

Easy and Amazing Barely-Cooked Carrots with Tahini, Lemon, Garlic, and Sumac Dressing found on KalynsKitchen.com

How to Make Steamed Carrots with Tahini and Lemon Dressing:

(Scroll down to see complete recipe with nutritional information.)

  1. We used whole organic carrots, peeled and cut into diagonal slices.
  2. The carrots are steamed for exactly six minutes, not a second longer! 
  3. Let them drain and cool slightly in a colander.
  4. While the carrots are steaming whisk together the Tahini (affiliate link), lemon juice, olive oil, minced garlic, and Sumac (affiliate link) to make the dressing.
  5. Chop up a few tablespoons of flat Italian parsley as well.
  6. When the carrots have cooled slightly, combine them with the tahini dressing and parsley and season with a tiny bit of sea salt. 
  7. Sprinkle extra Sumac over the top if you’d like and serve immediately.
  8. And wait for raves from your guests!

Make it a Meal:

The carrots would make a great side dish for something like Kubideh (Grilled Ground Meat with Mediterranean Spices) or Greek Meatballs.

More Recipes to Entice You to Try Sumac:

Garbanzo Bean Soup with Garlic, Sumac, Olive Oil, and Lemon 
Fattoush Lebanese Salad 
Cauliflower “Rice” with Fried Onions and Sumac 
Twice-Baked Sweet Potatoes with Feta 

Steamed Carrots with Tahini and Lemon Dressing finished dish in serving bowl

Steamed Carrots with Tahini and Lemon Dressing

Yield 6 servings
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes

Steamed Carrots with Tahini and Lemon Dressing are definitely a wow in the flavor department.


  • 1 1/2 lbs. whole organic carrots, peeled and cut on the diagonal in 1/2 inch slices
  • 2 T fresh-squeezed lemon juice
  • 2 T Tahini
  • 2 T extra-virgin olive oil
  • 1 T water
  • 1 T finely minced fresh garlic (see notes)
  • 2 tsp. Sumac, plus more for sprinkling on finished dish (see notes)
  • sea salt to taste
  • 3 T chopped Italian parsley


  1. Start heating the water in a stovetop steamer or electric steamer while you prep the carrots.
  2. Peel carrots, trim the ends, and cut into diagonal slices about 1/2 inch thick.
  3. When water is boiling, steam the carrots exactly 6 minutes and then drain into colander placed in the sink. (Use a timer; part of what makes this so good is that the carrots are still slightly crisp.)
  4. While carrots are steaming, whisk together the lemon juice, Tahini (affiliate link), olive oil and water and then stir in the minced garlic and Sumac (affiliate link) to make the dressing. (Start with 1 tablespoon of minced garlic and taste to see you want more.)
  5. When the carrots have cooled a little put them in a bowl and toss with the tahini dressing.
  6. Season to taste with a tiny bit of sea salt and stir in the chopped parsley.
  7. Sprinkle the dish with a little more Sumac if desired and serve immediately.
  8. These carrots were amazingly good warm, but I thought they also tasted great cold when they’d been in the fridge overnight.


Start with 1 T of garlic and taste to see if you’d like more garlic. You could also use Za’atar for this recipe if you don’t have plain Sumac.

This recipe was slightly adapted from Carrots with Tahini Dressing from Food and Wine.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 116Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 192mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Because they contain a large amount of natural sugar, carrots would be limited to phase 2 or 3 for the original South Beach Diet. This recipe is a bit high in carbs for a low-carb diet but if you check the nutritional information you might decide they aren’t too much of a splurge.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    17 Comments on “Steamed Carrots with Tahini and Lemon Dressing”

  1. I too am one that like raw carrots but not very fond of cooked ones. This recipes sounds very appealing with the carrots being left crunchy. I'll have to give it a try very soon.

  2. Kairi, so glad you enjoyed it. (And I love the spelling of your name!)

  3. I made this dish Saturday and it was a big hit. Although I did not have sumac on hand, apparently it has disappeared from my spice rack. So I have to repeat the dish soon 🙂 Nevertheless, the carrots were delicious.
    And what a wonderful website you have. Scrumptious 🙂

  4. Thanks Kathleen! (I adore Elise and love her blog!)

  5. I'm new via Elise but I've bookmarked you. I use sumac and za'atar and recently a Turkish seasoning from Penzey. Never in carrots but this sounds like such a natural that I can't wait to try it. I'm looking forward to digging into your site. Kathleen

  6. Sandy, so glad you like it. We could not stop eating these!

  7. I love this recipe! Carrots are always a challenge for me, they can turn sweet so quickly. Your dressing and choice of spices will solve that for me.

  8. So glad people are liking this! Ruby, looking forward to discovering more Sumac ideas from your blog.

  9. Tahini-based dressings are by far my favorites and you could use it to get me to eat just about any veggie! Not that I ever really need much goading…

  10. Slightly-crisp carrots with a dressing of tahini, lemon juice, olive oil, garlic, and sumac. i made it yesterday for my family and they loved it so much. thank you for giving me this recipes.

  11. This looks wonderful and I think it may even get my kids eating carrots, as they will eat just about anything with tahini on it! I love sumac too, and am always looking out for new uses for it. Thanks!

  12. I'm so glad people are recognizing why Jake and I went crazy over this recipe. I promise, these are the worlds best cooked carrots! Thanks everyone.

  13. I'm one of those people who love raw carrots, but not cooked carrots, so the idea of "barely cooked" really appeals to me. And I adore sumac, which is always on my spice rack. Great combination of flavors (and the color? oh, boy!), and I can't wait to try this.

  14. Kalyn, these look and sound fantastic! I'm always looking for new ways to use carrots. 🙂 I'm so glad you did the "cold out of the fridge for breakfast" test, too. 😉 That's often my favorite way to eat meat and veggies dishes!


  15. This looks delicious. I made carrot and tahini soup yesterday for the first time and it is a combination that goes really well together.

  16. I love sumac and this looks like a great use for it!

  17. I thought it said barley. Now I know what you really said, this looks good!