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Monday, December 22, 2014

Honey Roasted Carrots with Tahini Yogurt

We worship all dishes Ottolenghi and this one is no exception.  This one comes from his cookbook 'Plenty More' which my wonderful friend Nancy gave me and I love it already.  It is easy to prepare and quite delicious.

Tahini-yogurt sauce:
  • Scant 3 tablespoons tahini paste
  • 2/3 cup plain Greek yogurt
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • Scant 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon coriander seeds, toasted and lightly crushed
  • 1 1/2 teaspoon cumin seeds, toasted and lightly crushed
  • 1 tsp. thyme
  • Salt and black pepper
  • 12 large carrots, cut into 3-4" segments and halved or quartered, depending on the diameter
  • 1 1/2 tablespoons cilantro leaves, coarsely chopped
Preheat the oven to 425°F.
Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside, or put in food processor to mix.
Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with salt and black pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 35-40 minutes, stirring gently once or twice, until cooked through and glazed.
Transfer the carrots to a large serving bowl or individual plates. Serve warm or at room temperature, with sauce on the side, scattered with the cilantro.

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