Ingredients

• Scant 3 tablespoons/40 g tahini paste
• 2/3 cup/130 g Greek yogurt
• 2 tablespoon lemon juice
• 1 clove garlic, crushed salt
• 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

Instructions

1. Preheat the oven to 425°F/220°C.
2. Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.
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.
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.