Step 1

Preheat oven to 425 F. Place carrots on a parchment lined baking sheet, then drizzle with olive oil. Set aside.

Step 2

In a small bowl, combine salt, cinnamon, and pepper. Distribute evenly between the carrots on all sides.

Step 3

Roast carrots for 20 minutes, rotating once half way through. Remove carrots from the oven and drizzle on maple syrup. Toss to coat, then cook for another 5-6 minutes.

Step 4

While carrots are cooking, you can make the yogurt sauce. Combine Greek yogurt, salt, lemon zest, lemon juice, and chopped tarragon in a small bowl. Add water to thin it out so it’s pourable, whisk to combine, then set aside.

Step 5

Once carrots are cooked, Drizzle with yogurt sauce, then top with fresh tarragon and toasted walnuts. Serve immediately.