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Honey Roasted Carrots with tahini yoghurt

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Roasting the carrots brings out their natural sweetness and adding honey and some spices is a taste transformation.

Not even slightly tweaked from a glorious recipe by Yotam Ottolenghi in The Guardian

Ingredients

Scale

For the roasted carrots -

  • 1.3kg (3lbs) carrots
  • 60g (2½oz) honey
  • 2 tbsps olive oil
  • 1 tbsp coriander seeds, toasted and lightly crushed
  • 1 tsp cumin seeds, toasted and lightly crushed
  • 7g (½oz) whole thyme sprigs
  • salt and pepper
  • 1½ tbsp fresh coriander leaves, roughly chopped

For the tahini yoghurt sauce -

  • 40g (1½oz) tahini paste
  • 130g (4½oz) Greek yoghurt
  • 2 tbsp lemon juice
  • 1 garlic clove, grated

Instructions

  1. Preheat the oven to 200°C/180°C Fan/400°F (gas mark 6).
  2. Peel the carrots and halve them widthways, then quarter or halve them lengthways until you have pieces that are roughly 2cm x 6cm.
  3. In a large bowl, mix the carrots, honey, olive oil, coriander seeds, cumin seeds, thyme, a teaspoon of salt and lots of black pepper.
  4. Spread the carrots in a single layer over a large baking tray and roast for 30-40 minutes, stirring a couple of times, until soft and golden brown.
  5. Meanwhile, make the sauce. Whisk together the tahini, yoghurt, lemon juice, garlic and a pinch of salt.
  6. Once the carrots are cooked, serve them on a platter, sprinkled with the fresh coriander and with the tahini yoghurt sauce on the side.

Keywords: vibrant, spicy, entertaining

Find it online: https://marmaladeandme.com/honey-roasted-carrots-with-tahini-yoghurt/