Roasted Carrots with Garlic Yogurt

Roasted Carrots:

• 1 bag (32 ounces) of rainbow carrots, peeled and sliced
• 1 tablespoon olive oil
• 1/4 teaspoon each of garlic powder, onion powder, cumin, and smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Yogurt sauce:

• 1/2 cup whole milk Greek yogurt
• 1/2 tablespoon olive oil
• 1/2 clove garlic, minced
• salt and pepper

Additional Toppings:

• Honey
• 1/4 cup cilantro, roughly chopped
• 1/4 cup pistachios, roughly chopped

Preheat the oven to 450 degrees. Spread the carrots out onto a large baking sheet. Drizzle with olive oil. Combine the spices, salt, and pepper in a small dish and sprinkle over the carrots. Gently toss the carrots in the oil and seasoning. Roast for 20 minutes until tender and the edges are slightly charred.

Whisk together the yogurt, olive oil, garlic, salt, and pepper.

Spoon the yogurt sauce over the carrots. And finish with a drizzle of honey and a sprinkle of cilantro and pistachios.

Original recipe found at www.pinchofyum.com