Honey Roasted Carrots with Tahini Yogurt Sauce
From the book Plenty More, by Yotam Ottolenghi
Carrots:Â
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon coriander seeds, toasted and lightly crushed
1 1/2 teaspoon cumin seeds, toasted and lightly crushed
3 sprigs of thyme
salt and pepper
a few pounds of carrots, cut crosswise into 2 1/2 inch batons
1 1/2 tablespoons cilantro leaves, coarsely chopped
Tahini sauce:
3 tablespoons tahini paste
2/3 cup Greek yogurt
2 tablespoons lemon juice
1 clove garlic, crushed
salt
Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Â Whisk together and set aside.
Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with 1 teaspoon salt and a grind of black pepper. Â Add the carrots and mix well until coated. Â Then spread them out on a large baking sheet (I always use parchment ~ makes the clean up much easier!) and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed. Â Serve warm or at room temperature, with a spoonful of sauce and a small handful of cilantro scattered on top.