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Side Dishes

Reprinted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
by Yotam Ottolenghi, Copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography credit: Jonathan Lovekin © 2014


For the Carrots
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon coriander seeds, toasted and lightly crushed
1 1/2 teaspoons cumin seeds, toasted and lightly crushed
3 thyme sprigs
12 large carrots, peeled and each cut crosswise into two 2 1/2-inch batons (3 lbs.)
1 1/2 tablespoons cilantro leaves, coarsely chopped
Salt and black pepper

For the Tahini Yogurt Sauce
3 tablespoons tahini paste
2/3 cup Greek yogurt
2 tablespoons lemon juice
1 clove garlic, crushed


Preheat the oven to 425 degrees
Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.
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.

Transfer the carrots to a large serving platter or individual plates. Serve warm or at room temperature, with a spoonful of sauce on top, garnished with the cilantro.
Serves 4


Recipe: kosher, dairy

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