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

Instructions

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