HONEY-ROASTED CARROTS WITH TAHINI YOGURT

Honey-Roasted Carrots with Tahini Yogurt image

Provided by Yotam Ottolenghi

Yield Serves 4

Number Of Ingredients 14

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Tahini-yogurt sauce:
Scant 3 tablespoons/40 g tahini paste
2/3 cup/130 g Greek yogurt
2 tablespoon lemon juice
1 clove garlic, crushed salt
Carrots:
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.