Honey-Roasted Carrots with Tahini Yogurt
Sweet and tender roasted carrots glazed with honey and warm spices, served with a creamy tahini-yogurt sauce and fresh cilantro. This Middle Eastern-inspired side dish combines the earthiness of roasted carrots with aromatic cumin and coriander.
Ingredients
- •3 tablespoons tahini paste
- •⅔ cup Greek yogurt
- •2 tablespoon lemon juice
- •1 clove garlic
- •3 tablespoons honey
- •2 tablespoons olive oil
- •1 tablespoon coriander seeds
- •1½ teaspoon cumin seeds
- •3 sprigs thyme
- •to taste salt and black pepper
- •12 large carrots
- •1½ tablespoons cilantro leaves
- •coarsely chopped
Cooking Instructions
- 1.
Preheat the oven to 425°F/220°C.
5 min
- 2.
Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.
5 min
- 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.
45 min
- 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.
5 min
