Honey Glazed Roasted Carrots

Honey Glazed Roasted Carrots

Adapted from Plenty More: Vibrant Vegetable Cooking From London’s Ottolenghi

Ingredients

Serves 4

Carrots

12 large carrots, peeled and each cut crosswise into two 2½-inch batons

3 tablespoons honey

2 tablespoons olive oil

1 teaspoon ground coriander

1 teaspoon cumin

3 thyme sprigs or 1 teaspoon dried thyme

1 teaspoon fine grain salt

Ground black pepper to taste

1 tablespoons cilantro leaves, coarsely chopped

Directions

Preheat the oven to 425°F (220°C) and place a rack in the middle.

In a large bowl combine honey, olive oil, coriander, cumin, thyme, salt, and pepper. Add carrots and toss to coat.

Spread carrots on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and nicely glazed.

Transfer carrots to a large serving platter, sprinkle with chopped cilantro, and serve with tahini yogurt on the side.