½ garlic clove, minced (use the other half in the yogurt sauce)
Extra-virgin olive oil, for drizzling
Sea salt and fresh black pepper
For the cilantro yogurt:
Heaping ½ cup plain yogurt
2 tablespoons extra-virgin olive oil
1-2 teaspoons agave or honey
1 teaspoon minced onion or onion powder
½ medium or large garlic clove, minced
1 teaspoon fresh ginger, minced
1 tablespoon fresh lime juice
½ teaspoon brown mustard seeds
¼ cup chopped cilantro, reserve some for garnish
Preheat the oven to 450 degrees.
Depending on the size of your carrots, slice them lengthwise in half or quarters. Drizzle with a bit of olive oil and toss them with the minced garlic and pinches of salt and pepper. Arrange on a baking sheet. Bake for about 20 minutes, flipping halfway through.
Meanwhile, make the yogurt: In a small bowl, combine the yogurt, olive oil, agave, onion, garlic, ginger, lime juice, mustard seeds, cilantro (reserving some for garnish), and a pinch of salt. Stir, taste, and adjust seasonings. Add the reserved cilantro on top for garnish. Refrigerate until ready to serve with the roasted carrots.
Recipe by Love and Lemons at https://www.loveandlemons.com/roasted-carrots-cilantro-yogurt/