Roasted Carrots with Garlic Yogurt
Servings: 4 -6
Ingredients
- 2 bunches farmer’s market carrots tops trimmed or 1 ½ pounds regular carrots, cut in half lengthwise
- 4 Tablespoons unrefined coconut oil melted or unrefined olive oil
- sea salt and freshly ground black pepper to taste
- za’tar optional
- Garlic Yogurt: if you love yogurt, double the recipe
- ¾ cup whole unsweetened Greek yogurt
- 1 medium-large clove garlic grated
- 3/8 teaspoon sea salt
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with unbleached parchment paper.
- Place the carrots on the prepared baking sheet and toss to coat with coconut oil. Arrange carrots in one layer and sprinkle with salt and pepper.
- Roast carrots for 20-25 minutes, until tender but still with a bite.
- Meanwhile, make the yogurt sauce. Combine all ingredients in a small bowl.
- When carrots are done roasting, sprinkle them with za’tar.
- Spread the garlic yogurt in the center of a platter and arrange the carrots on top.