Roasted Carrots with Garlic Yogurt
- 1 bunch carrots, tops removed and cleaned
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chile powder
- 2 tbl olive oil
- 1 clove garlic
- 1/2 lemon
- 1 cup whole milk yogurt
- salt and pepper, to taste
Preheat the oven to 425 degrees
Cut carrots in half and toss with olive oil and spices until coated, season with salt and pepper to taste.
Spread out evenly on a sheet tray lined with parchment and roast for 25-35 minutes, tossing halfway through.
Meanwhile, in a small bowl add the 1 finely grated garlic clove and a squeeze of lemon juice, to the yogurt and season with salt and pepper.
When the carrots are browned and fork-tender remove them from the oven.
To plate, swipe the yogurt across a platter and top with a pile of carrots.