Name: Roasted Carrots with Cumin Yogurt
Yield: Makes 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; 1/4 cup plus 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 cup plain Greek yogurt; 1 tablespoon fresh lime juice; 1/2 cup cilantro leaves with tender stems, plus more for serving; 1 tablespoon toasted sesame seeds

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Roasted Carrots with Cumin YogurtMichael Graydon + Nikole Herriott

You can find Thumbelina carrots at farmers' markets.

Recipe notes

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