Roasted Carrots with Parsley-Yogurt Sauce

By Deliciously Organic
Yield 6-8 servings

Download Recipe

Ingredients:

For the carrots:
  • 2 pounds baby carrots
  • 2 tablespoons ghee, melted
  • 1/2 teaspoons Celtic sea salt
    • For the sauce:
  • 1 cup whole plain yogurt
  • 1 cup flat-leaf parsley
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon Celtic sea salt

    • Method:

    1. Preheat the oven to 400 degrees F and adjust the rack to the middle position. Place the carrots on a baking sheet lined with parchment paper and toss with melted ghee and sea salt. Roast for 10 minutes and then carefully turn each carrot. Roast for an additional 10 minutes, or until carrots are turning golden brown. Cool.
    2. Place all of the sauce ingredients in a blender or food processor and blend until smooth. Adjust salt to taste. Serve room temperature carrots with parsley-yogurt sauce.