Name: Roasted Carrots with Cumin Yogurt
Yield: 8 Servings
Ingredients: 3 pounds Thumbelina or other small carrots, scrubbed, cut into 2” pieces; 2 tablespoons fresh orange juice; 1 tablespoon fresh thyme leaves; 2 bay leaves; ¼ cup plus 2 Tbsp. olive oil; Kosher salt and freshly ground black pepper; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 cup plain Greek yogurt; 1 tablespoon fresh lime juice; ¼ cup cilantro leaves with tender stems, plus more for serving; 1 tablespoon toasted sesame seeds

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You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.

Recipe notes