THIS MEDITERRANEAN-INSPIRED SIDE dish features simple ingredients that marry health with flavor. Local carrots are at their peak this time of year, and their beautiful purple and orange hues are natural anti-cancer anthocyanins and carotenoids. The sweetness of the roasted carrots is balanced by savory spices, making this a welcomed addition to the holiday table.

INGREDIENTS:

3 Tbsp honey
2 Tbsp extra virgin olive oil2
1 1/2 tsp coriander seeds, toasted and lightly crushed
1 1/2 tsp cumin seeds, toasted and lightly crushed
Leaves from two sprigs fresh thyme or generous pinch of dried thyme
1/2 tsp sea salt Ground black pepper, to taste
3 lbs. carrots, peeled and cut into index-finger-sized batons
1 Tbsp flat leaf Italian parsley, finely chopped

OPTIONAL INGREDIENTS:

3 Tbsp tahini
2/3 cup plain lowfat Greek yogurt
2 Tbsp lemon juice 1 clove garlic, crushed

DIRECTIONS:

1. Preheat oven to 425 degrees. Line a large rimmed sheet pan with parchment paper.
2. Combine honey, olive oil, coriander, cumin and thyme in a large bowl. Add salt and a few grinds of black pepper. Whisk together; it will be thick.
3. Add carrots. Mix until well coated. 4. Pour carrots onto prepared sheet pan. Arrange into a single layer. 5. Roast, stirring gently once or twice, until they are cooked through and glazed, about 30-40 minutes.

OPTIONAL:

1. Combine tahini, yogurt, lemon juice and garlic in small bowl to make a topping sauce.
2. Whisk well. Season to taste with salt. Garnish carrots with sauce and parsley.
3. Serve carrots warm or at room temperature.

Yields six servings.

Recipe courtesy of HonorHealth Virginia G. Piper Cancer Center.