Roasted Carrots with Yogurt Sauce (Paleo and Vegan Option)

Name: Roasted Carrots with Yogurt Sauce (Paleo and Vegan Option)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup/227g plain whole yogurt (I use goat milk yogurt) or non-dairy for vegan and paleo version; ½ cup chopped fresh herbs such as parsley, mint and dill leaves (plus more for garnish); ½ a garlic clove, finely minced or grated on a microplane; ½ Tablespoon/7ml extra virgin olive oil; ¼ teaspoon fine sea salt; 1 ½ lb/680g carrots (multicolored if possible), peeled and sliced; 1 Tablespoon/15ml extra virgin olive oil; 1 teaspoon sumac; ½ teaspoon fine sea salt; 1/8th teaspoon freshly ground black pepper; 2 Tablespoons/20g hemp or sesame seeds for topping

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Sylvie Shirazi

sumac carrots herbed yogurt

Roasted Carrots with Yogurt Sauce (Paleo and Vegan Option)

Instructions

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Step 1

In a bowl, whisk together the yogurt, herbs, garlic, olive oil and salt until smooth. Refrigerate until needed or overnight.

Step 2

Preheat oven to 400 F.

Step 3

Toss carrots with the olive oil, sumac, salt and pepper on a parchment lined baking sheet. Spread carrots out in an even layer and roast for 25-30 minutes until golden and tender. Set aside to cool until just warm to the touch or at room temperature.

Step 4

Spoon herbed yogurt mixture evenly on serving platter and top with roasted carrots. Garnish with hemp or sesame seeds and addition chopped herbs if desired and serve.

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