Roasted Carrots with Cumin Yogurt

Name: Roasted Carrots with Cumin Yogurt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 118 milliliters cilantro leaves with tender stems, plus more for serving; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 Tbsp fresh thyme leaves; 8 servings Kosher salt, freshly ground pepper; 1 Tbsp fresh lime juice; 59 milliliters olive oil; 2 Tbsps fresh orange juice; 237 milliliters plain Greek yogurt; 1 Tbsp toasted sesame seeds

Roasted Carrots with Cumin Yogurt might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free, primal, and vegetarian recipe has 85 calories, 3g of protein, and 7g of fat per serving. Head to the store and pick up bay leaves, lime juice, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 450°F. Toss carrots, orangejuice, thyme, bay leaves, and 1/2 cup oil on arimmed baking sheet; season with salt andpepper. Roast, tossing halfway through,until golden brown and soft, 30–35 minutes;remove bay leaves.

Ingredients you will need

Bay Leaves

Carrot

Thyme

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Meanwhile, toast coriander in a small dryskillet over medium-high heat, tossing, untilfragrant, about 1 minute; transfer to a plate.Repeat with cumin.

Ingredients you will need

Coriander

Cumin

Toast

Let cool; coarsely chop.

Purée coriander, cumin, yogurt, limejuice, 1/4 cup cilantro, and remaining 2 tablespoonsoil in a food processor until smooth; seasonwith salt and pepper.

Ingredients you will need

Salt And Pepper