Lunch: Honey-Roasted Carrots with Tahini Yogurt

Recipe by Yotam Ottolenghi 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 serv

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Lemon

Health and fertility benefits of Honey-Roasted Carrots with Tahini Yogurt

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Ingredients

Scant 3 tablespoons/40 g tahini paste
2/3 cup/130 g Greek yogurt
2 tablespoon lemon juice
1 clove garlic, crushed salt

Instructions

Preheat the oven to 425 °F/220 °C.
Place all the ingredients for the tahini 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 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.

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