Honey-Roasted Carrots with Tahini Yoghurt

Ingredients for Honey-Roasted Carrots with Tahini Yoghurt

• Scant 45ml /40 g tahini paste

• 160ml /130 g Greek yoghurt

• 2 tablespoons lemon juice

• 1 clove garlic, crushed salt

• Scant 45ml /60 g honey

• 2 tablespoons olive oil

• 1 tablespoon coriander seeds, toasted and lightly crushed

• 1 1/2 teaspoons 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 (1.4kg /1.3 kg)

• 1 1/2 tablespoons coriander leaves, coarsely chopped

Preheat the oven to 218°C/220°C.

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

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.

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 coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.