Herb Roasted Carrots:
- 1 bunch colorful carrots
- 2 Tbs. olive oil
- 2 tsp. fresh rosemary, chopped
- 2 tsp. fresh thyme, chopped
- 2 tsp. fresh oregano, chopped
- salt and pepper
Tahini Yogurt Sauce:
- 1/4 c. tahini
- 1/2 c. greek yogurt (substitute with coconut yogurt)
- 1/4 medium lemon, juiced
- 2 Tbs. water
- 3-4 cloves minced garlic (can replace with 1/2 tsp. garlic powder)
- salt and pepper
Directions:
- Preheat the oven to 400. Slice the carrots lengthwise, coat in olive oil, chopped herbs, salt and pepper.
- Bake in the oven for 25-30 minutes, or until soft.
- While the carrots are baking, combine all of the sauce ingredients. Add more water if you want a thinner sauce.
