HONEY-ROASTED CARROTS WITH TAHINI YOGURT

Honey-Roasted Carrots with Tahini Yogurt image

Provided by @MakeItYours

Number Of Ingredients 12

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Scant 3 tablespoons/40 g tahini paste
2/3 cup/130 g Greek yogurt
2 tablespoon lemon juice
1 clove garlic, crushed salt
Scant 3 tablespoons/60 g honey
2 tablespoons olive oil
1 tablespoon coriander seeds, toasted and lightly crushed
1 1/2 teaspoon cumin seeds, toasted and lightly crushed
3 thyme sprigs
Salt and black pepper
12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons (3 pounds/1.3 kg)
1 1/2 tablespoons cilantro leaves, coarsely chopped

Steps:

Preheat the oven to 425°F/220°C.
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 good grind of black pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.
Transfer the carrots to a large serving platter or individual plates. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with the cilantro.
Adapted from Plenty More, by Yotam Ottolenghi, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.
Yotam Ottolenghi is one of the worlds most beloved culinary talents. In this hotly anticipated follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables.