Roasted Carrots W/ Cilantro Greek Yogurt Sauce

     During my California to Maine road trip, I spent Thanksgiving at my friend's Uncle's house. It was a beautiful place in the suburbs of D.C, but I have to say that the most memorable thing was the carrots. (Yes, I am weird.) Her aunt made the most delicious carrots with the Thanksgiving dinner, and I loved them so much that I asked her for the recipe to recreate them.

    Though they paired wonderfully with turkey (and would go great with basically anything), I have to say I am always partial to those tender, beautiful lamb lollipops.....

      I definitely don't work with carrots enough. I'm a straight out of the bag, dunked in ranch kinda girl, but I think that's about to change. They're absolutely delicious roasted and they're super easy! Especially using baby carrots - no chopping or peeling. Hallelujah!

     This greek yogurt sauce definitely could be used in many ways. It tasted great on the lamb and even on the mashed potatoes. You could dip raw veggies in it, put it on a sandwich - literally anything. And it's fat free and packed with protein. (I may re-evaluate my ranch dunking now)

     I foresee this as a perfect side dish to your upcoming holiday meals :)



Roasted Carrots w/ Cilantro Greek Yogurt Sauce

Ingredients:
3 lbs baby carrots (or other if you feel like peelin and choppin!)
2 tbsp fresh orange juice
2 tsp thyme
3 tbsp olive oil
Salt and pepper to taste (go with the sea salt on this one - the coarser grinds add great flavor!)
1/2 tsp cumin
1/2 tsp coriander
1 tbsp fresh lime juice
1 cup plain Greek yogurt
About 1/2 cup cilantro - plus more for garnish if desired

Directions:
Preheat oven to 425 degrees.
Toss carrots with OJ, thyme, olive oil, salt and pepper and spread onto baking sheet.
Roast about 35 minutes, (tossing around halfway through) or until they're tender and browned.
While they're roasting (or the day before to allow more time for flavors to set) puree Greek yogurt, cumin, coriander, lime juice and cilantro, and season to taste with salt and pepper. Add more spices if desired.
Top cooked carrots with yogurt sauce and cilantro garnish.