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 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1/4 cup cilantro leaves with tender stems, plus more for serving
1 tablespoon toasted sesame seeds
Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.
Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.
Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.