Pan Roasted Baby Carrots, Orange, Cilantro, Sesame & Spiced Yogurt

Try the dill in your CSA box as a substitute for the cilantro in this recipe.

Note: You can now buy sesame from Full Belly Farm!  We did a very successful sesame experiment this past year and now have it available at our farmer’s market or as an add-on with your CSA box (raw sesame seeds, $5 for a 1/4-lb bag.)  


2 lbs. carrots.  If they are not small, cut them into 1/2 inch sticks

6 Tablespoons Extra Virgin Olive Oil

Kosher Salt

Freshly ground black pepper

2 teaspoons fresh thyme leaves

1/2 cup fresh orange juice

1 Tablespoon sesame seeds

1/4 cup dry white wine

1/4 cup chicken or vegetable stock

1/2 cup yogurt

1/2 fresh cilantro leaves (or dill works well, too!)


In a medium bowl, combine the carrots with 3 tablespoons olive oil and season with salt and pepper.  Add the thyme leaves and 2 Tablespoons of the orange juice.  Let stand at room temperature.


In a small frying pan, toast the sesame seeds until fragrant, about 3 minutes.  Set aside to cool.  Preheat the oven to 450°.  In a roasting pan, heat the remaining 3 tablespoons olive oil over high heat.  Add the carrots and cook until they begin to brown, 2 - 3 minutes.  Transfer the pan to the oven and cook until the carrots caramelize around the edges but are still firm, 5-7 minutes.  Return the pan to the stove top over medium heat, add the wine, the remaining orange juice, and the stock.  Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the carrots, 2 - 3 minutes longer.  Season with salt and pepper.  Drizzle the yogurt on top, and sprinkle with toasted sesame seeds.  Garnish with the cilantro.