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

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Ingredients

cumin seeds
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coriander seeds
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EYB Comments

This recipe is on p.163 in the US edition.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broad bean spread with roasted garlic ricotta; Aubergine kuku

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

This recipe is on p.163 in the US edition.
anita_vvm5t8 on May 31, 2026

I used baby carrots bought from a market. I thought the honey might burn but it caramelised and was delicious. I used powdered cumin as I didn’t have cumin seeds. Easy, a little more prep than just roasting but every one found it hard to stop eating them.
janeths on April 11, 2026

Very tasty.
bernalgirl on February 21, 2025

This recipe is stunningly delicious although here’s how to make it if you haven’t got all the time and dishes in the world: Preheat oven. Prep carrots, toss in honey and olive oil BEFORE adding spices so you don’t end up with something the texture of peanut butter in your mixing bowl. Now add seasonings and roast. Make tahini yogurt IN THE BOWL YOU TOSSED THE CARROTS IN while carrots roast. You will be delighted and will have more time to do fewer dishes.
apw2020 on January 21, 2025

Love these. My partner's fav way to prepare carrots.
djnielsen64 on June 29, 2023

Delicious!
Ganga108 on March 02, 2022

Another relatively easy recipe from Ottolenghi, and one that you can vary according to your seasonal produce (try cooking parsnips this way, they are amazing!). Quite magnificent, really.
lou_weez on January 17, 2021

These were delicious. I did them on the BBQ and they only took about 20 minutes.
KarinaFrancis on August 13, 2020

Easy, tasty and can scale up or down. Winner!
sarahkalsbeek on May 29, 2020

Delicious! Alone, the carrots and yogurt-tahini sauce are good, but not anything special, so when I tasted each alone I was worried. But together, they were absolutely amazing! Didn't measure anything precisely, just kind of eyeballed it all and it turned out great. Skipped the garlic in the yogurt-tahini sauce.
TrishaCP on April 21, 2020

This was so good. I had the same problem as ricki with the paste clumping rather than glazing the carrots, but I figured it was caused by using pre-ground spices. Regardless, it turned out just fine. I love carrots/coriander/ cilantro together so this was a big win for me.
ricki on April 15, 2020

We're suckers for carrots roasted with cumin, and this was very good. It didn't result in much of a glaze on the carrots (did I need more oil?) but the honey and crushed seeds clumped to form little bits of a crunchy praline, which I enjoyed. This would make a nice light meal served on a bed of arugula with some feta.
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.