Roasted Carrots with Cumin Yogurt
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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