Roasted Carrots with Cumin Yogurt

Ingredients

• •3 pounds Thumbelina or other small carrots, scrubbed, cut into 2" pieces
• •2 tablespoons fresh orange juice
• •1 tablespoon fresh thyme leaves
• •2 whole bay leaves
• •¼ cup olive oil
• •to taste Kosher salt and pepper
• •1 teaspoon coriander seeds
• •1 teaspoon cumin seeds
• •1 cup plain Greek yogurt
• •1 tablespoon fresh lime juice
• •½ cup cilantro leaves with tender stems
• •1 tablespoon toasted sesame seeds

Cooking Instructions

1. 1.

   Preheat oven to 450°F. 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.

   35 min

2. 2.

   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.

   5 min

3. 3.

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

   5 min

4. 4.

   Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

   2 min