Roasted Carrots with Cumin Yogurt

Ingredients

• 2  bay leaves 
• 0.5 cup cilantro leaves with tender stems, plus more for serving
• 1 teaspoon coriander seeds 
• 1 teaspoon cumin seeds 
• 1 tablespoon thyme leaves fresh
• 8 servings kosher salt freshly ground
• 1 tablespoon juice of lime fresh
• 0.3 cup olive oil 
• 2 tablespoons orange juice fresh
• 1 cup greek yogurt plain
• 1 tablespoon sesame seed toasted
• 3 pounds thumbelina scrubbed cut into 2" pieces
• 3 pounds thumbelina scrubbed cut into 2" pieces

Equipment

• food processor
• baking sheet
• oven

Directions

1. Preheat oven to 450°F. Toss carrots, orangejuice, thyme, bay leaves, and 1/2 cup oil on arimmed baking sheet; season with salt andpepper. Roast, tossing halfway through,until golden brown and soft, 30–35 minutes;remove bay leaves.
2. Meanwhile, toast coriander in a small dryskillet over medium-high heat, tossing, untilfragrant, about 1 minute; transfer to a plate.Repeat with cumin.
3. Let cool; coarsely chop.
4. Purée coriander, cumin, yogurt, limejuice, 1/4 cup cilantro, and remaining 2 tablespoonsoil in a food processor until smooth; seasonwith salt and pepper.
5. Serve carrots topped with cumin yogurt,cilantro, and sesame seeds.