Cooked - Ottolenghi Honey-roasted carrots with tahini yoghurt

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Ottolenghi Honey-roasted carrots with tahini yoghurt

4.0

60g clear honey

2 tbsp olive oil

1 tbsp coriander seeds, toasted and lightly crushed

1½ tsp cumin seeds, toasted and lightly crushed

3 thyme sprigs

1.3kg carrots, peeled and cut into 2cm x 6cm batons

1½ tbsp coriander leaves, roughly chopped

salt and black pepper

TAHINI YOGHURT SAUCE

40g tahini paste

130g Greek yoghurt

2 tbsp lemon juice

1 garlic clove, crushed

Preheat the oven to 220°C/200°C Fan/Gas Mark 7.
Place all the ingredients for the tahini sauce in a medium bowl with a pinch of salt. Whisk together and set aside.
Place the honey, oil, coriander and cumin seeds and thyme in a large mixing bowl with 1 teaspoon of salt and a good grind of black pepper. Add the carrots and mix well until coated then spread them out on a large baking tray 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 coriander.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🍽️Side Dish

CuisineMediterranean

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 117 weeks ago

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