Cumin Roasted Carrots With Honey Lime Dressing

When you want something different for dinner and you have a few friends over, try this.


  • 3 lbs. baby carrots, trimmed and scrubbed
  • 2 tbsp. freshly squeezed orange juice
  • 1 tsp. ground cumin
  • 1 tbsp. chopped fresh thyme leaves
  • 2 bay leaves
  • 1/4 cup melted coconut oil
  • salt and pepper to taste
  • 1 cup plain yogurt
  • 3 tbsp. tahini
  • 1 tbsp. freshly squeezed lime juice
  • 1/2 tsp. lime zest
  • 2 tbsp. liquid honey

Preheat oven to 450 degrees. Toss together the carrots, orange juice, cumin, thyme, bay leaves and coconut oil on a parchment lined baking sheet. Season with salt and pepper. Roast, tossing occasionally until the carrots begin to caramelize and are fork tender (about 30-35 minutes). Remove the bay leaves immediately and discard.

In a medium sized bowl, whisk together the yogurt, tahini, lime juice and zest and honey. To serve, lay the carrots on a platter and drizzle with the dressing. Any dressing remaining, pour into a bowl and let everyone help themselves.

Now…even Mikey likes this….



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