This is an adaption of one of my favourite Ottolenghi recipes. It is always a hit at dinner parties. The sweetness of carrots is perfectly complimented by the tahini sauce. This recipe makes 3-4 side dishes.
Bunch of 12 washed Dutch carrots or 12 large carrots, peeled and cut into 6cm long sticks
3 tablespoons of honey or maple syrup
2 tablespoons of olive oil
1 tablespoon of coriander seeds, toasted and lightly crushed
2 teaspoons of cumin seeds, toasted and lightly crushed
3 springs of fresh thyme or 2 teaspoons of dried thyme
1 teaspoon of ground salt
2 teaspoons of ground black pepper
2 tablespoons of parsley or coriander (cilantro) leaves, coarsely chopped
3 tablespoons of tahini paste
2/3 cup of Greek yogurt or dairy-free yoghurt of your choice
2 tablespoons of lemon juice
1 clove garlic
1. Preheat the oven to 220°C (425°F).
2. Place all the ingredients for the tahini sauce in a bowl. Whisk together and set aside.
3. Place the honey/maple syrup, olive oil, coriander and cumin seeds and thyme in a large bowl with the salt and pepper.
4. Add the carrots and mix well until coated.
5. Spread the carrots out in a large baking tray and roast in the oven for 30-40 minutes. Stir gently once or twice. The carrots are ready when they are cooked through and look glazed.
6. 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 parsley or coriander.
SOURCE: Adapted from a recipe by Yotam Ottolenghi via Epicurious (from his book Plenty More)