Honey-roasted carrots with tahini yoghurt from Essential Ottolenghi: A Collection (page 175) by Yotam Ottolenghi

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

  • 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.

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