Cumin-Roasted Carrots with Tahini Yogurt
Whole carrots roasted with cumin and honey until caramelised, laid over lemony tahini yogurt and finished with pistachios and mint.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Crushing the cumin seeds in a mortar (or under the flat of a knife) releases their oils, and they toast on the pan as the carrots roast. That toasty, savory depth is what carries the dish.
Method
-
Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
-
Toss the carrots with the olive oil, honey, cumin seeds, paprika, 1/2 tsp of the salt and the pepper. Spread them out in one layer with space between.
-
Roast , turning once halfway, until tender and browned at the edges.
-
Meanwhile stir the yogurt, tahini, lemon juice and remaining 1/4 tsp salt together. Loosen with a spoonful of water if it is too thick to spread.
-
Spread the tahini yogurt over a platter, lay the hot carrots on top and scatter with the pistachios and mint.
Tap a number to check off a step. Tap a green time to start a timer.
