Roasted Carrots with Cumin Yogurt Recipe | Epicurious

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