You can find Thumbelina carrots at farmers' markets.

　　

Ingredients

Makes 8 servings

　　3 pounds 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

　　1 cup plain Greek yogurt

　　1 tablespoon fresh lime juice

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

　　1 tablespoon toasted sesame seeds

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 4

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