Heirloom Roasted Carrots with Dill and Greek Yogurt

It finally feels like fall in LA! As the first wave of chilly weather rolled in, I rushed to the farmers market to make the ultimate dish of the season- roasted carrots.  

Turns out heirloom carrots not only have distinctly different flavors, they also have quite the variance in nutrients. I love the slighly less sweet, peppery taste of the purple variety.  

This yogurt, dill sauce is what really makes the recipe come together. The bright flavor of dill pairs perfectly with the tart, creaminess of greek yogurt.  

Prep Time: 35 mins

Serves: 3-4

Ingredients

3 bunches, heirloom carrots

3 tbsp, olive oil

1 cup, greek yogurt

1 clove, garlic, minced

1 tbsp, dill, chopped

1/2 tsp, lemon zest

1 tsp, lemon juice

Sea salt and pepper to taste

Preparation

Peel carrots and remove excess green tops. Preheat oven to 425F.  Toss the carrots with olive oil, salt, and pepper before spreading over a large baking sheet.

Roast for 30-35 minutes until tender and lightly browned.

To prepare the dill sauce, combine the greek yogurt, garlic, fresh dill, lemon juice, and lemon zest in a small mixing bowl. Season with salt and pepper to taste.

Serve carrots with a side of the dill sauce.