Gather your ingredients.
Preheat oven to 400 degrees. Have a medium roasting pan at hand.
Toast the cumin and coriander seeds in a small dry skillet for about a minute, until just fragrant.
Either use a mortar and pestle to grind the roasted seeds to a fine powder or alternatively, an electric spice grinder.
Transfer to a large bowl. Whisk in 4T of the oil and all of the honey.
Trim and scrub the carrots. Cut into 1/4 inch chunks.
Add to the spiced oil along with the garlic. Toss to cut and season with salt and pepper to taste.
Scrape the dressed carrots into the roasting pan. Spread into an even layer. Roast turning once until carrots are tender and edges get a nice char.
Roast 25-30 minutes.
Transfer to a food processor slipping the garlic cloves out of their skins. Scrape in as much of the crusty brown bits, spices and oil as you can get and then add the tahini.
Squeeze and add the lemon and orange juice. I didn't have an orange on hand so just poured in a half cup of OJ.
Add the remaining 2T oil and process until smooth. Adjust seasoning as needed.
Transfer to a serving dish and lightly drizzle with more oil. I also added a sprig of fresh mint from my garden. Serve with crudités, flatbreads or pita and salad greens.
- 1.0tsp cumin seed
- 1.0tsp coriander seed
- 6.0Tbsp olive or canola oil, plus more for drizzling
- 1.0tsp honey
- 1.0lb carrots
- 3.0 large unpeeled garlic cloves, smashed
- flaky sea salt
- freshly ground black pepper
- juice of 1/2 lemon
- juice of one orange
- 3.0Tbsp tahini
Silver Spring, MD