Honey-Glazed Carrots With Tahini Dip

Preheat oven to 225ºC (425ºF).

Toast the cumin and coriander seeds in a pan without fat, while stirring often. Take care not to burn them. Remove them immediately and crush lightly. (I forgot this step, but didn’t really miss it.)

Peel and cut carrots into 2×6 cm (3/4 x 2 1/2 inch) batons.

Mix honey, olive oil, coriander and cumin seeds and thyme in a large bowl and add the carrots. Mix until coated all over. Spread on a large baking tray lined with baking paper and roast for 40 minutes, stirring once or twice in between. The carrots should be glazed and cooked through.

For the yogurt sauce, mix the tahini with the yogurt, lemon juice and grated garlic clove.

Serve the carrots warm or at room temperature with tahini sauce and some chopped cilantro or parsley on top.

Recipe from Plenty More by Yotam Ottolenghi.