This is what I took to Thanksgiving the year. (aka Friendsgiving, because we spent it with friends, or Franksgiving, which was the name of the event, in honor of Frank Ocean.) More than a few people said it was their favorite part of the meal. Many people went out of their way to praise the carrots. Carrots. Such an unassuming vegetable, and the little guys stole the show!
These are simple and just damn delicious. The roasting brings out their sweetness, and the herby yogurt gives them a spice and depth. Make these any cold evening—no Franksgiving required.
Adapted from Bon Appetit. Serves 4 (I’ve halved their dinner party-sized recipe)
1.5 lb carrots, peeled and cut into 2″ x 1/2″ sticks
1 Tbs fresh orange juice
1/2 Tbs fresh thyme leaves
1 bay leaf
1/8 cup plus 1 Tbs olive oil
Kosher salt
Freshly ground pepper
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 cup Greek Yogurt
1/2 Tbs fresh lime juice
1/8 cup cilantro leaves with tender stem, plus more for serving
1/2 Tbs toasted sesame seeds
Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaf, and 1/8 cup of olive oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, about 35 minutes. Remove bay leaf.
Meanwhile, make the cumin yogurt. Toast the coriander and cumin seeds in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute. Let them cool, then chop medium-fine.
Purée coriander, cumin, yogurt, lime juice, 1/8 cup cilantro, and remaining Tbs of olive oil in a food processor until smooth. Taste and season with salt and pepper. Add a bit more lime juice if it needs it.
Serve the carrots topped with the cumin yogurt, cilantro, and sesame seeds.
Salt Pepper Olive Oil 