Roasted Carrots & Cilantro

Ingredients

• 1 bunch carrots
• ½ garlic clove, minced (use the other half in the yogurt sauce)
• Extra-virgin olive oil, for drizzling
• Sea salt and fresh black pepper
• 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
• Sea salt

Instructions

1. Preheat the oven to 450 degrees.
2. 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.
3. 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.