Roasted Carrots with Cumin Yogurt
Sweet roasted carrots are elevated with a creamy cumin-spiced yogurt sauce, fresh herbs, and toasted sesame seeds. This elegant side dish combines warm Middle Eastern spices with bright citrus and fresh herbs.
Ingredients
- •3 pounds Thumbelina or other small carrots, scrubbed, cut into 2" pieces
- •2 tablespoons fresh orange juice
- •1 tablespoon fresh thyme leaves
- •2 whole bay leaves
- •¼ cup olive oil
- •to taste Kosher salt and pepper
- •1 teaspoon coriander seeds
- •1 teaspoon cumin seeds
- •1 cup plain Greek yogurt
- •1 tablespoon fresh lime juice
- •½ cup cilantro leaves with tender stems
- •1 tablespoon toasted sesame seeds
Cooking Instructions
- 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.
35 min
- 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.
5 min
- 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.
5 min
- 4.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.
2 min