"To create our holiday menu, Erin Asaad and I got together and do what home cooks do best, communal cooking. Over one afternoon, we cooked, styled and photographed a handful of our favorite hearty dishes. This one is great for any season and the sweetness of the vegetable is pleasing even to our youngest family member." - Tarica Phung Navarro
Roasted carrots with cumin yogurt
3 pounds Thumbelina or other small carrots 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 Natural Kokonut yogurt, or regular greek yogurt
1 tablespoon fresh lime juice
¼ cup cilantro leaves with tender stems, plus more for serving
1 tablespoon toasted sesame seeds
1. Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ 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, ¼ cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.
4. Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.