Honey-Roasted Carrots with Tahini Yogurt

Name: Honey-Roasted Carrots with Tahini Yogurt
Ingredients: Scant 3 tablespoons/40 g tahini paste; 2/3 cup/130 g Greek yogurt; 2 tablespoon lemon juice; 1 clove garlic, crushed salt; Scant 3 tablespoons/60 g honey; 2 tablespoons olive oil; 1 tablespoon coriander seeds, toasted and lightly crushed; 1 1/2 teaspoon cumin seeds, toasted and lightly crushed; 3 thyme sprigs; Salt and black pepper; 12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons (3 pounds/1.3 kg); 1 1/2 tablespoons cilantro leaves, coarsely chopped

Honey-Roasted Carrots with Tahini Yogurt was pinched from <a href="http://www.epicurious.com/recipes/food/views/honey-roasted-carrots-with-tahini-yogurt-51254840" target="_blank">www.epicurious.com.</a>

"The inspiration for this was Sarah's grandmother ("nan") Dulcie in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought about a tahini yogurt sauce served alongside, but the sweetness of the carrots certainly welcomes it. Make this extra vibrant by using different-colored carrots. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The inspiration for this was Sarah's grandmother (\"nan\") Dulcie in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The inspiration for this was Sarah's grandmother (\"nan\") Dulcie in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought..."); }); } */..."

INGREDIENTS

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Scant 3 tablespoons/40 g tahini paste

•

2/3 cup/130 g Greek yogurt

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2 tablespoon lemon juice

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1 clove garlic, crushed salt

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Scant 3 tablespoons/60 g honey

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2 tablespoons olive oil

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1 tablespoon coriander seeds, toasted and lightly crushed

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1 1/2 teaspoon cumin seeds, toasted and lightly crushed

•

3 thyme sprigs

•

Salt and black pepper

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12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons (3 pounds/1.3 kg)

•

1 1/2 tablespoons cilantro leaves, coarsely chopped

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