This is a gorgeous dish and the little “stubby” carrots roast so well with a really deep flavor. The cumin yoghurt lends a “Middle Eastern” quality and all in all, it’s a must.
Serves 8
3 lbs Thumbelina or other small carrots, scrubbed and cut into 2″ pieces
2 tbsp freshly squeezed orange juice
1 tbsp fresh thyme leaves
2 bay leaves
1/4 cup plus tbsp olive oil
Kosher salt and freshly ground black pepper
1 tsp coriander seeds
1 tsp cumin seeds
1 cup plain Greek yoghurt
1 tbsp fresh lime juice
1/4 cup cilantro (coriander) leaves with tender stems, plus more for garnish
1 tbsp toasted sesame seeds
Preheat the oven to 450 F.
Toss the carrots with the orange juice, thyme, bay leaves and 1/4 cup olive oil on a rimmed baking sheet; season with salt and pepper.
Roast,tossing halfway through until golden brown and soft, 30 – 35 minutes; remove bay leaves
Meanwhile, toast the coriander seeds in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with the cumin. Let cool and coarsely chop.
Puree the coriander seeds, cumin, yoghurt,lime juice, 1/4 cup cilantro and remaining 2 tbsp oil in a food processor until smooth; season with salt and pepper.
Serve the carrots topped with the cumin yoghurt, cilantro and sesame seeds