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Categories:
Greek yogurt lemon juice clove garlic honey olive oil coriander seeds cumin seeds thyme salt carrots cilantro
Viewed: 57 - Published at: 9 years agoIngredients
- Scant 3 tablespoons/40 g tahini paste
- 2/3 cup/130 g Greek yogurt
- 2 tablespoon lemon juice
- 1 clove garlic, crushed salt
- Scant 3 tablespoons/60 g honey
- 2 tablespoons olive oil
- 1 tablespoon coriander seeds, toasted and lightly crushed
- 1 1/2 teaspoon cumin seeds, toasted and lightly crushed
- 3 thyme sprigs
- Salt and black pepper
- 12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons (3 pounds/1.3 kg)
- 1 1/2 tablespoons cilantro leaves, coarsely chopped
Method
- 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.
