Roasted Carrots with Yogurt Sauce

For the Carrots:

• 2 T maple syrup
• 2 T olive oil
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 1/2 lbs carrots, peeled and halved or quartered length-wise (depending on thickness)
• Toasted sesame seeds for garnish (optional)

For the Yogurt Sauce

• 1 c Greek yogurt (or 3/4 c yogurt and 1/4 c tahini)
• 1/2 c cilantro, minced (optional)
• 2 T lemon juice
• 1 clove garlic, crushed
• pinch of Aleppo (optional)
• 1/2 tsp salt
• 1 tsp za’atar or sumac (optional – but delicious)

Preheat the oven to 425 degrees

Place all the ingredients for the yogurt sauce in a bowl. Whisk together and set aside.

Place the maple syrup, oil, coriander, cumin and salt in a large bowl along with a few grinds of black pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 30 minutes, turning once, until just cooked through and glazed.

Spread the yogurt sauce on a serving platter. Place the carrots on top in a single layer. Garnish with sesame seeds. Serve warm or at room temperature, with any extra sauce along side.