Ingredients

The following ingredients have 5 Servings
  • 2 bunches carrots, peeled (about 12 carrots)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/4 cup maple syrup
  • 1/4 cup walnuts, toasted and crushed (for garnish)
  • 1/4 cup Greek yogurt, full-fat
  • 1/2 teaspoon salt
  • zest from 1 lemon
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon fresh tarragon, finely chopped (plus more for garnish)
  • 1 tablespoon water

Instruction

  • Preheat oven to 425 F.
  • Place the carrots on a parchment-lined half sheet baking pan. Drizzle with olive oil and set aside.
  • In a small mixing bowl, combine salt, cinnamon, and pepper. Sprinkle it evenly over the carrots on all sides.
  • Roast the carrots for 20 minutes, rotating once halfway through.
  • Remove carrots from the oven and drizzle maple syrup on top. Toss to coat, then return to the oven and cook for another 5-6 minutes.
  • While carrots are cooking, make the yogurt sauce. In a small mixing bowl, combine Greek yogurt, salt, lemon zest, lemon juice, and chopped tarragon. Add water to thin it out so it’s pourable. Whisk to combine, then set aside. 
  • Once carrots are cooked, drizzle yogurt sauce on top, along with fresh tarragon and toasted walnuts. Serve immediately.