Honey-Roasted Carrots with Tahini Yogurt

from Plenty More by Yotam Ottolenghi

via Richard and Marilyn Lonergan

preparation time: about 1 hour

serves 4

3 tablespoons honey

2 tablespoons olive oil

1 tablespoon coriander seeds, toasted and lightly crushed

1½ teaspoons cumin seeds, toasted and lightly crushed

leaves from 3 thyme sprigs

salt and black pepper

12 large carrots, peeled and each cut crosswise into two 2½-inch batons (about 3 pounds)

1½ tablespoons cilantro leaves, coarsely chopped

for the Tahini Yogurt Sauce

3 tablespoons tahini paste

⅔ cup Greek yogurt

2 tablespoons lemon juice

1 clove garlic, crushed

Salt

Preheat the oven to 425 degrees.

Place all the ingredients for the tahini sauce in a bowl with a pinch of salt; whisk together and set aside.

Place the honey, olive oil, coriander and cumin seeds, and thyme in a large bowl with 1 teaspoon of 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.