Recipe courtesy Kathryn Pfeffer of the blog One Hungry BunnyServes 4Ingredients
1 pound whole carrots, trimmed stems, sliced lengthwise if carrots are wider than 1 inch
1 tablespoon olive oil
1 tablespoon curry powder
1 tablespoon honey
1 cup plain yogurt (preferably whole milk)
¼ cup fresh cilantro, finely chopped
2 cloves garlic, crushed
Salt, to taste
Ground pepper, to taste
¼ to ½ cup fresh pomegranate seeds (optional)
Directions
Preheat oven to 400˚ F. Place carrots on a baking sheet lined with parchment paper. Toss the carrots with olive oil, curry powder and honey. Roast 25 to 30 minutes, rotating the pan and tossing halfway through cooking time. While the carrots roast, in a medium bowl whisk together yogurt, cilantro and garlic. Set aside. Once carrots are nicely browned, transfer them to a serving dish and season with salt and pepper to taste. Drizzle carrots with yogurt sauce and top with pomegranate seeds.
