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Honey-roasted carrots with tahini yoghurt from Plenty More (page 175) by Yotam Ottolenghi

  • carrots
  • coriander leaves
  • coriander seeds
  • honey
  • tahini
  • thyme
  • Greek yoghurt
  • cumin seeds

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Notes about this recipe

  • Melanie on November 25, 2016

    Agree with the previous reviewers - the caramelised carrots work really well with the tahini yoghurt.

  • dinnermints on January 02, 2016

    This was a side dish at our New Year's Eve dinner, and our guests raved about it. Our carrot-averse guest even liked the dish. Another guest wasn't particularly fond of cumin and felt it was often over-used, but was perfect in this recipe. All in all a very successful and uncomplicated dish, would make again. And I agree with twoyolks - the sweetness of the carrots combined with the tangy garlic tahini sauce brought it up to another level.

  • twoyolks on December 28, 2015

    The carrots are well cooked and just caramelized enough without being too caramelized. The spices compliment the carrots nicely but I might consider grinding them more finely in the future. The carrots are good on their own but the yogurt-tahini sauce elevates them even further.

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