C is for Carrots
 
Prep time
Cook time
Total time
 
This recipe is straight from Plenty More by Yottam Ottolenghi. It is adaptable and I guess you could add in other root vegetables, but really its about making the carrot the hero.
Author:
Serves: 4-6
Ingredients
  • 40g tablespoons runny honey
  • 2 tablespoons olive oil
  • 1 tablespoon coriander seed, toasted and crushed
  • 1 teaspoon cumin seed, toasted and crushed
  • 2 sprigs of thyme
  • 1 kh carrots, peeled and cut into similar size pieces. I like to make wedges so you end up with soft bits and caramelised crispy bits
  • salt and pepper to taste
  • 2 tablespoons tahini
  • ¾ cup thick greek style yoghurt
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh coriander leaves, chopped
Instructions
  1. To make the sauce, combine the tahini, yoghurt and lemon juice in a small bowl and mix until a smooth consistency. Season with a pinch of salt to taste.
  2. In a large baking tray, so the carrots are on one layer, add the oil, honey, spices, salt and pepper, thyme and mix.
  3. Toss the carrots in the tray and spread evenly and roast for about 40 minutes remembering to turn a couple of times to prevent burning.
  4. Once cooked, arrange the carrots on a platter and drizzle generously with tahini sauce and scatter over chopped coriander.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/04/16/c-is-for-carrots/