Ingredients
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Tahini-yogurt sauce:
- 3 Tbsp tahini
- 2/3 cup Greek yogurt
- 2 Tbsp lemon juice
- 2 cloves garlic, crushed salt
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Carrots:
- 3 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp coriander seeds, toasted and lightly crushed
- 1 1/2 tsp cumin seeds, toasted and lightly crushed
- 3 thyme sprigs
- salt and black pepper
- 12 large carrots, peeled and cut into batons
- 2 Tbsp cilantro leaves, coarsely chopped
Recipe
1. Preheat oven to 425°F. Place ingredients for tahini sauce in bowl with pinch of salt. Whisk together and set aside. (If too thick add water in small amounts until desired consistency).
2. Place honey, oil, coriander and cumin seeds, and thyme in large bowl with 1 tsp salt and a good grind of black pepper. Add carrots and mix well until coated, spread on large baking sheet and roast for 40 minutes, stirring gently once or twice, until cooked through and glazed.
3. Roast two cloves of garlic in separate pan alongside the carrots. Once tender, mash with fork and fold into yogurt sauce. Transfer carrots to large serving platter or individual plates. Serve warm or at room temperature, with spoonful of sauce on top, scatter with cilantro.
Adapted from Epicurious