This is a super recipe from Ottolenghi’s “Plenty More.” Well worth trying and simple.
Serves 4
For the 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
12 large carrots, peeled and each cut crosswise into two 2 1/2-inch batons (3 lb)
1 1/2 tbsp cilantro leaves, coarsely chopped
Salt and black pepper
For the Tahini Yogurt Sauce
3 tbsp tahini paste
2/3 cup Greek yogurt
2 tbsp 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, 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.