Roasted Carrots with Cumin Yoghurt

Ingredients for Roasted Carrots with Cumin Yoghurt

• 1.4kg Thumbelina or other small carrots, scrubbed, cut into 2" pieces

• 2 tablespoons fresh orange juice

• 1 tablespoon fresh thyme leaves

• 2 bay leaves

• 1/4 cup plus 2 tablespoons olive oil

• Kosher salt, freshly ground pepper

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 240ml plain Greek yoghurt

• 1 tablespoon fresh lime juice

• 1/2 cup coriander leaves with tender stems, plus more for serving

• 1 tablespoon toasted sesame seeds

Preheat oven to 232°C. Toss carrots, orange juice, thyme, bay leaves, and 1/2 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.

Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.

Purée coriander, cumin, yoghurt, lime juice, 1/4 cup coriander, and remaining 2 tablespoons oil in a food processor until smooth; season with salt and pepper.

Serve carrots topped with cumin yoghurt, coriander, and sesame seeds.

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.