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.
Prep Time: 35 mins
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
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.