Graphic by Angelie Zaslavsky

Photograph by Jonathan Lovekin © 2014

Serves 4

Scant 3 tablespoons honey
2 tablespoons olive oil
1 tablespoon coriander seeds, toasted and lightly crushed
1½ teaspoon cumin seeds, toasted and lightly crushed
3 thyme sprigs
12 large carrots, peeled and each cut crosswise into two 2½-inch batons (3 pounds)
1½ tablespoon cilantro leaves, coarsely chopped
Salt and black pepper

Tahini yogurt sauce

Scant 3 tablespoons tahini paste
2/3 cup Greek yogurt
2 tablespoons lemon juice
1 clove garlic, crushed
Salt

1) Preheat the oven to 425˚F.

2) Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.

3) Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with 1 teaspoon salt and a good grind of 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 40 minutes, stirring gently once or twice, until cooked through and glazed.

4) 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 cilantro.

Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.

“Plenty More” is available for purchase through online booksellers such as Powells.com and IndieBound.org.

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