Roasted Carrots with Tahini Sauce

Perfect roasted carrots recipe with honey, a little spice and the most delicious tahini sauce drizzled on top. The carrots would be incredible without the sauce, but they reach a whole new level with it. For the carrots, we roast them with a bit of honey (hello caramelized bits), coriander, salt and pepper. Coriander is an underrated spice and we like to use it often. It has a mellow citrusy, almost sweet flavour. If you don't have it on hand, try cumin instead.

2 lbs carrots, peeled and cut into (10-12 carrots)
2 Tbsp. extra-virgin olive oil
1 Tbsp. pure honey
1 tsp. ground coriander (substitute: ground cumin is delicious, too)
¾ tsp. kosher salt
½ tsp. black pepper, freshly ground
2-3 Tbsp. Israeli Tahini Sauce

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

Use about 1 tsp. of the oil to lightly oil a sheet pan or baking dish big enough to fit the carrots in a single layer.

Cut carrots into 2-3" sticks. Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise.

Whisk remaining olive oil, honey, coriander, salt and pepper together in a bowl big enough to fit the carrots. Add the carrots and toss to coat. Spread the carrots in an even layer in the prepared pan or dish. Roast in the oven until browned and tender, about 20 minutes.

Drizzle tahini sauce on top of the carrots and serve.

Makes 4 servings.