Roasted Carrots with Herb Yogurt Sauce

Adapted from Bruce Cole


1 bunch small carrots
3 tablespoons olive oil, divided
Kosher salt
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 cup plain Greek yogurt
1 tablespoon fresh lemon or lime juice
¼ cup tender herbs (cilantro, dill, or parsley)
1 tablespoon toasted sesame seeds


Carrots: Preheat an oven to 400ºF. Cut off the carrot tops and scrub clean. On a sheet pan, toss the carrots with one tablespoon of the olive oil and sprinkle with a big pinch of kosher salt. Roast for 15 minutes or until a knife tip inserted into the carrots still meets some resistance in the middle.

Spices: While the carrots are roasting, heat one tablespoon olive oil in a small pan over medium heat. Add the coriander and cumin seeds to bloom (fry) them for 30 seconds. *Blooming spices in oil releases fat-soluble flavor compounds contained within spices like cumin and coriander and adding spices to cooking oil will distribute their flavor far more efficiently in the finished dish than either adding them to the liquid component or stirring them in at the end.

Yogurt: Let the spices and oil cool for a couple minutes and then combine with the yogurt, lemon juice and herbs in a mortar pestle or food processor. Mix until almost smooth, adding more olive oil and lemon juice if needed.

Serve: Plate the carrots and spoon 2-3 tablespoons of the yogurt sauce on top (serving the rest on the side). Garnish with extra herbs and the sesame seeds.