Roasted Carrots with Avocado and Yogurt

For the carrots:
1/4 cup water
1 1/2 teaspoons teaspoon cumin seeds, toasted and cooled
1 1/2 teaspoons coriander seeds, toasted and cooled
1 teaspoon dried thyme leaves
1 teaspoon coarse or kosher salt, plus more to taste
Red chile flakes, to taste
Freshly ground black pepper, to taste
2 garlic cloves, minced or pressed
1/4 cup olive oil
1 tablespoon red wine vinegar
3 pounds thin-to-medium carrots, scrubbed, not peeled
 
To finish:
2 tablespoons olive oil
2 tablespoons orange juice (from about 1/4 orange)
2 tablespoons lemon juice (from about 1/2 lemon)
1 large or 2 medium firm-ripe avocados, cut in thin slices
Salt and pepper to taste
1 to 2 cups radish sprouts, other sprouts or light salad greens of your choice
1/4 cup plain yogurt (or sour cream)
2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds, or a mix
 
Heat your oven to 400 degrees F.  Cover 1 large (half-sheet) or 2 smaller (quarter-sheet) roasting pans with foil for easy cleanup.  Pour 1/4 cup water in bottom of pan (or divide between both).
 
Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground.  In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar, and 1/4 cup olive oil, and whisk to blend.  Add carrots and toss to coat.
 
Spread carrots, drizzling with any extra marinade, in prepared pans, and cover tightly with foil.  Roast for 25 minutes covered, then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.
 
Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices, in a small dish with salt and pepper.  When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over.  Dollop yogurt over the top and sprinkle with seeds.  
 
Serves 4.
 
From Smitten Kitchen, adapted from April Bloomfield and Jean-Georges Vongrichten