This recipe is adapted from Ottolenghi’s book, Plenty More, which follows on from 2010’s Plenty and is entirely focused on veggie recipes. As someone who has been an aspiring vegetarian (i.e. pescatarian) for the past 2 years, this book is a wonderful source of inspiration. For some of my other favourite recipes of Ottolenghi’s see: his Green Bean and Orange Salad and his Cannellini Bean, Lemon, Pickled Onion and Parsley salad.
Roasting honey and carrots together is a popular combination and something you’ll find in many cookbooks. I think the reason they go so well together is because the honey brings out the natural sweetness of the roasted carrots. This version is of course very much Middle Eastern inspired with lots of spices added to the roasting marinade, and a tahini yoghurt dressing. I baked the carrots standing up here as I have seen done in one of Jamie’ Oliver’s cookbooks – it really appealed to me for some reason! But you definitely can just just throw them in the baking dish – they won’t taste any different 🙂
If you are dairy intolerant, swap the greek yoghurt for a plain coconut yoghurt.
- 1 kg carrots (approximately)
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- Small handful of fresh thyme
- 2 tbsp honey
- 3 tbsp extra virgin olive oil
- Salt & pepper
- 1 tbsp tahini
- 1 small garlic clove (grated)
- 1/2 cup greek yoghurt (or non-dairy alternative)
- 1/2 juice of a lemon
- To garnish: coriander leaves and toasted sesame seeds
Preheat to oven to 220°C. Chop the carrots into 3cm pieces (roughly), set aside.
Combine the chilli flakes, fennel seeds, coriander, cumin, thyme leaves, honey, olive oil, salt and pepper in a large bowl. Add the chopped carrots and toss to until thoroughly coated with the mixture.
Bake in the oven for 50-60 minutes, turning once. Cook for longer if you want completely soft carrots.
In the meantime, to make the tahini and garlic dressing: combine all the ingredients in a bowl and mix well to combine. This can be made ahead of time, and kept in the fridge for 2-3 days.
Once the carrots are cooked, let them cool to room temperature, spoon the yoghurt dressing on top, and sprinkle with coriander leaves and sesame seeds.