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Roasted Carrots with Cumin Yogurt

Name: Roasted Carrots with Cumin Yogurt
Cuisine: middle_eastern
Ingredients: 3 pounds Thumbelina or other small carrots, scrubbed, cut into 2" pieces; 2 tablespoons fresh orange juice; 1 tablespoon fresh thyme leaves; 2 bay leaves; 1/4 cup plus 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 cup plain Greek yogurt; 1 tablespoon fresh lime juice; 1/2 cup cilantro leaves with tender stems, plus more for serving; 1 tablespoon toasted sesame seeds

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 450°F. Toss carrots, orange juice, thyme, bay leaves, and 1/2 cup 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.
2.
Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.
3.
Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 tablespoons oil in a food processor until smooth; season with salt and pepper.
4.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

Recipes sourced from Epicurious.com.

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