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Honey-Roasted Carrots with Tahini Yogurt

Name: Honey-Roasted Carrots with Tahini Yogurt
Cuisine: middle_eastern
Ingredients: Scant 3 tablespoons/40 g tahini paste; 2/3 cup/130 g Greek yogurt; 2 tablespoon lemon juice; 1 clove garlic, crushed salt; 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat the oven to 425°F/220°C.
2.
Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.
3.
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.
4.
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.

Recipes sourced from Epicurious.com.

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