Honey Roasted Carrots with Tahini Yogurt

Another fall dinner for us.  Roasted vegetables remind me of fall.

This recipe is from Yotam Ottolenghi's book - Plenty More

3 T honey
2 T olive oil
1 1/2 tsp cumin seeds, toasted
3 thyme sprigs
2 pounds of carrots - cut into large sticks
salt and pepper

Sauce
3 T tahini
2/3 c Greek yogurt
2 t lemon juice

Preheat oven to 400

In a large bowl, put the honey, oil, cumin seeds, thyme, salt and pepper.  Add carrot sticks.  Stir.  Put on large baking sheet (sprayed with Pam).  Roast for 30-40 minutes, stirring every 15 minutes.

While cooking put all sauce ingredients into a bowl and stir.

Transfer carrots to serving bowl and top with sauce.