Roasted Carrots + Parsley-Yogurt Sauce

Instructions: 

Preheat oven to 450 degrees Fahrenheit. 

Scrub carrots and slice in half lengthwise; quarter the halves if carrots are large and thick. Place them on a baking sheet and drizzle generously with extra virgin olive oil and sea salt. Roast 25-35 minutes or until tender and golden brown, flipping halfway through.

While carrots roast, prepare the dressing: 

In a small bowl, combine the yogurt, lemon juice, 2 tablespoons of the fresh parsley, garlic, cumin, salt and pepper. Stir and set aside. 

Remove carrots from the oven and allow to cool about 5 minutes. 

To plate: 

Place carrots on a platter, drizzle with yogurt sauce and garnish with the additional 1 tablespoon of fresh parsley. Delicious served warm or chilled. 

Leftover yogurt sauce can be stored in an airtight container in the refrigerator up to 1 week.