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Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2
To make the tahini-yoghurt sauce, whisk the tahini, yoghurt, lemon juice and garlic in a small bowl.
Step 3
Place the honey, oil, ground coriander, cumin, thyme leaves and pepper in a large bowl. Add the carrot and toss to coat. Arrange on the lined tray. Roast, turning once, for 40 mins or until tender and caramelised.
Step 4
Transfer the carrot mixture to a large serving platter. Spoon over the sauce and sprinkle with coriander sprigs and thyme sprigs. Serve with lemon wedges.
