Roasted carrots with tahini yoghurt

Recipe thanks to The Heart Foundation

Ingredients

• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 3 thyme sprigs
• 1/2 teaspoon cracked pepper
• 8 carrots, peeled and cut into small batons
• 1 1/2 tablespoons coriander leaves, roughly chopped 

Tahini Yoghurt Sauce

• 40g tahini paste
• 130g reduced fat Greek Yoghurt
• 2 tablespoons lemon juice
• 1 garlic clove, crushed

Method

1. Preheat oven to 200°C. Spray a large rectangle baking tray with olive oil and line a large baking tray with baking paper.
2. For the Tahini Yoghurt Sauce, whisk tahini paste, greek yoghurt, lemon juice and garlic in a small bowl and set aside.
3. Place the honey, oil, ground coriander, ground cumin, thyme and cracked pepper in a large mixing bowl. Add the carrots and mix well until coated then spread them out on prepared baking tray.
4. Roast in the oven for 40 minutes, stirring gently once of twice, until cooked through and glazed.
5. Transfer the carrots to a large serving platter. Serve warm or at room temperature, with a spoonful of sauce on top and scatter with fresh coriander.