Honey and Thyme Roasted Carrots with Tahini Yogurt

Jan 11th

Have I mentioned before that I can’t throw out food – especially produce? Probably at least a dozen times. Well last week my mother in law gave me 12 giant carrots from her Costco haul, so I got to searching, inspired by my incredible meal at Estia in Philadelphia (fab Greek food). Would I typically make this for a weeknight dinner? No, but I figured I’d share for the foodies out there who’d like to shake things up in the veggie department.The original recipe, found on Epicurious, included coriander and cumin seeds (though my spice rack contains variety, these are not two I keep). I adapted to what I had and was still quite happy with the results. You can find the original recipe here, if interested.

As I’ve said before, If I spend time on a main, my sides are simple; if I spend time on a side, like here, my main is simple. I’d serve this dish with grilled chicken, fish or pork and some arugula dressed with just lemon juice and olive oil. The tahini yogurt could double as a sauce for the meat, and the greens would complement it all very well.

I’d be remiss if I didn’t tell that my daughter wouldn’t touch this if I covered it in chocolate sauce, and my 1 1/2 year old threw them right on floor without tasting (good times). We don’t always have to cook with those little buggers in mind, though; I think we both deserve some grown up food once in a while (thank you very much).

Honey and Thyme Roasted Carrots with Tahini Yogurt

Serves 4

3 tbsp. honey

2 tbsp. olive oil

1/2 tsp. cumin

1 tsp. fresh thyme leaves

1 tsp. kosher salt

1/2 tsp. black pepper

3 lb. carrots (about 12), peeled and cut into 3 x 1/2 in. slices.

2/3 c. Greek yogurt (any fat will work)

3 tbsp. tahini

2 tbsp. lemon juice

1 large clove garlic, minced

1/4 tsp. kosher salt

Fresh parsley, roughly chopped

1. Preheat oven to 425 degrees. Whisk honey, olive oil, cumin, thyme, salt and pepper in a large mixing bowl until combined.

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2. Add carrots and toss to coat. Line a large baking sheet with foil and spread carrots as evenly as possible.

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3. Bake for 45 minutes to 1 hour, stirring occasionally, until tender and golden brown. Sprinkle carrots with a pinch of kosher salt.

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4. Meanwhile, whisk yogurt, tahini, juice, garlic and salt together until smooth.

5. Serve carrots with yogurt sauce (either on top or beside) and sprinkle with roughly chopped or torn fresh parsley leaves.

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