Frost-sweetened carrots with honey, cumin & yoghurt

Ingredients

• 1kg carrots, scrubbed, halved lengthways if fat
• 2 tbsp olive oil
• 1 tbsp honey (local, obviously)
• 1 tsp cumin seeds
• Thick yoghurt, a cupful
• 1 small clove garlic, grated
• Coriander or parsley leaves
• Toasted almonds or hazelnuts, roughly smashed

Method

1. Heat the oven to 210°C. Toss the carrots with oil, salt and the cumin seeds. Roast on a big tray in one layer — crowding steams them — for 25 minutes.
2. Drizzle with the honey and roast 8 more minutes until sticky at the tips.
3. Stir the garlic into the yoghurt with a pinch of salt and spread it over a platter. Pile the carrots on hot, scatter the herbs and nuts over.

Eat one carrot straight off the tray first, plain. In July, that's the whole argument for eating with the seasons.