No one is sure what taste it would be a tahini yogurt sauce served alongside. However, the sweetness of the carrots certainly welcomes it. Make this extra energetic by using different-colored carrots.
Have This!
- Tahini-yogurt sauce
- Scant three tablespoons or 60 grams honey
- Two tablespoons olive oil
- One tablespoon coriander seeds,
- Two teaspoon cumin seeds
- Three thyme sprigs
- Salt and black pepper
- 12 large carrots, peeled and each cut crosswise into six centimeters
- Two tablespoons cilantro leaves, coarsely chopped
Do This!
- Preheat the oven to 425°F/220°C.
- Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with one teaspoon salt and a good grind of black pepper.
- Add the carrots and mix well until coated.
- Spread them out on a large baking sheet and roast in the oven for 40 minutes.
- Stir 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.