The inspiration for this was Sarah's grandmother ("nan") Dulcie in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought about a tahini yogurt sauce served alongside, but the sweetness of the carrots certainly welcomes it. Make this extra vibrant by using different-colored carrots.

　　

Ingredients

Serves 4

　　

Tahini-yogurt sauce:

Scant 3 tablespoons/40 g tahini paste

　　2/3 cup/130 g Greek yogurt

　　2 tablespoon lemon juice

　　1 clove garlic, crushed salt

　　

Carrots:

Scant 3 tablespoons/60 g honey

　　2 tablespoons olive oil

　　1 tablespoon coriander seeds, toasted and lightly crushed

　　1 1/2 teaspoon 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 (3 pounds/1.3 kg)

　　1 1/2 tablespoons cilantro leaves, coarsely chopped

　　

Step 1

Preheat the oven to 425°F/220°C.

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

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 cilantro.

　　Adapted from Plenty More, by Yotam Ottolenghi, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Buy the full book from Amazon or Bookshop.