Honey-Roasted Carrots with Tahini Yogurt
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
3 tbsp
honey
2 tbsp
olive oil
1 tbsp
coriander seeds, toasted and lightly crushed
1 ½ tsp
cumin seeds, toasted and lightly crushed
3
thyme sprigs
12 lg
carrots, peeled and each cut crosswise into 2 1/2 inch batons
1 ½ tbsp
cilantro leaves, coarsely chopped
salt and black pepper
Tahini Yogurt Sauce
⅔ c
Greek yogurt
3 tbsp
tahini paste
2 tbsp
lemon juice
1
clove garlic, crushed
salt
In Plenty More, Yotam Ottolenghi focuses on plant-based dishes, providing over 150 recipes that is sure to inspire vegetarians and omnivores alike.
The inspiration for this was Sarah’s grandmother (“nan”) 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.
Directions
- Preheat the oven to 425ºF.
- 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.
Reprinted with permission from Plenty More, copyright © 2014 by Yotam Ottolenghi. Published by Ten Speed Press, and imprint of Penguin Random House LLC.
