Recipe: Honey-Roasted Carrots with Tahini Yogurt Sauce (using Greek yogurt)

HONEY-ROASTED CARROTS WITH TAHINI YOGURT SAUCE
"The inspiration for this was Sarah's "nan" (grandmother), Dulcie, in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought about a tahini yogurt sauce served alongside, but the sweetness of the carrots certainly welcomes it."



"Make this extra vibrant by using different-colored carrots."

FOR THE TAHINI YOGURT SAUCE:
Scant 3 tbsp tahini paste
2/3 cup Greek yogurt
2 tbsp lemon juice
1 clove garlic, crushed
Salt
FOR THE CARROTS:
Scant 3 tbsp
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 cut into 3/4 by 2 1/2-inch batons (3 lb)
1 1/2 tbsp cilantro leaves, coarsely chopped (for garnish)
Salt and black pepper

Preheat the oven to 425 degrees F.

Place all the ingredients for the Tahini Yogurt 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.

Roast the carrots in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.

TO SERVE:
Transfer the carrots to a large serving platter or individual plates. Serve warm or at room temperature, with a spoonful of Tahini Yogurt Sauce on top, scattered with the cilantro.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Source: Plenty More by Yotam Ottolenghi