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Categories:
Thumbelina orange juice thyme bay leaves olive oil kosher salt coriander seeds cumin seeds yogurt lime juice cilantro sesame seeds
Viewed: 8 - Published at: 8 years agoIngredients
- 3 pounds Thumbelina or other small carrots, scrubbed, cut into 2" pieces
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1/4 cup plus 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1/2 cup cilantro leaves with tender stems, plus more for serving
- 1 tablespoon toasted sesame seeds
Method
- 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.
- 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.
- Puree 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.
- Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.
