Honey Roasted Carrots with Tahini Yogurt Sauce

From the book Plenty More, by Yotam Ottolenghi

Carrots: 
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.  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.  Add the carrots and mix well until coated.  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.  Serve warm or at room temperature, with a spoonful of sauce and a small handful of cilantro scattered on top.