Roasted Carrots with Yogurt, Walnuts, and Mint
Ingredients
- For the Carrots:
- * 1 bag of carrots peeled
- * 2 tbsp olive oil
- * pinch of salt and pepper
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- For the Yogurt Sauce:
- * 1 cup fat free Greek yogurt
- * ½ tbsp lemon juice
- * 1 clove garlic minced
- * salt and pepper to taste
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- For the Walnuts:
- * 4 oz chopped walnuts
- * 1 tbsp olive oil
- * pinch of salt pepper, and cinnamon
- * mint leaves for topping
Instructions
- Heat oven to 450 degrees F. Toss carrots in olive oil and season with salt and pepper.
- Arrange carrots on a baking tray. Bake for 20 minutes.
- While carrots are baking, make the yogurt sauce. Mix yogurt with lemon juice, garlic, and a punch of salt and pepper. Set aside.
- Next, warm a pan on low heat. Add 1 tbsp olive oil. Add walnuts and pinches of salt, pepper, and cinnamon. Cook on low heat, stirring frequently, for 5 minutes. Remove from heat.
- After the carrots have cooked for 20 minutes, flip and bake for another 10 minutes.
- To serve, line carrots on a large tray and top with yogurt, walnuts, and mint. Enjoy!
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