Honey Roasted Carrots

You've got to try these tender golden, honey roasted carrots inspired by a trip to Nopi, an amazing Yotam Ottolenghi restaurant in London.

Prep Time30

Cook Time40

Total Time1 10

Course: Sides

Cuisine: Middle Eastern

Servings:

Calories: 154kcal

Author: Adapted by Chris Scheuer from Yotam Ottolenghi

2 ½ pounds carrots* don't worry, it looks like a lot, but they shrink up quite a bit as they roast, you'll be quite sorry if you don't make enough :)
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon coriander seeds lightly crushed
1 teaspoon cumin seeds lightly crushed (or a scant teaspoon ground cumin)
2 teaspoons thyme leaves roughly chopped (if you don't have thyme, just omit it, the carrots will still be wonderful).
sea salt and freshly ground black pepper
2 tablespoon cilantro leaves roughly chopped

Heat the oven to 425˚F. Lightly oil two large sheet pans.
Peel the carrots, if needed then halve them lengthwise. Cut into quarters if carrots are fat.
Place the carrots, honey, olive oil, coriander seeds, cumin seeds, thyme (if using), a teaspoon of salt and plenty of black pepper in a large bowl or zippered bag. Mix until the carrots are well coated, then spread out over the prepared pans.
Roast for about 40 minutes, flipping carrots several times, until tender, golden and glazed.
Meanwhile, make the sauce. In a medium bowl, whisk together the tahini, yoghurt, lemon juice, garlic and an eighth of a teaspoon of salt.
Once the carrots are done, place on individual plates while still warm or at room temperature. Top with a spoonful of sauce and scatter over the chopped coriander.

This recipe works better with large, more squat carrots versus long, thin ones. Adapted from The Guardian