Roasted Carrots & Cilantro
Ingredients
- 1 bunch carrots
- 1/2 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 1/2 cup plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1-2 teaspoons agave or honey
- 1 teaspoon minced onion or onion powder
- 1/2 medium or large garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon brown mustard seeds
- 1/4 cup chopped cilantro, reserve some for garnish
- Sea salt
Instructions
- 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.