Moroccan-Inspired Roasted Carrots

Makes 4 servings.

For the roasted carrots
1 lb Red Dog carrots, cut on the diagonal into 2” lengths
3 Tbsp olive oil (or coconut oil for a sweeter flavor)
¼ tsp salt
Pepper
1 tsp smoked paprika
1 tsp cumin
½ tsp chili powder

For the garlic yogurt sauce
1 1/2 cups plain Greek yogurt (2% or full-fat)
2 oz (1/2 bag) Red Dog arugula
1 stalk Red Dog green garlic, chopped
Juice of 1/2 a lemon
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees.

Chop carrots evenly lengthwise. Place onto a baking sheet and toss with oil and spices. Cook for 30 min, tossing halfway through.

While carrots cook, chop arugula. Add the yogurt, green garlic, lemon juice, olive oil, arugula, salt, and pepper to a food processor. Blend until all ingredients are completely combined and creamy. Season to taste with additional salt and pepper if desired. Set aside.

Check carrots for doneness and return to oven, if needed, for 10 more minutes until tender.

To serve, dollop one spoonful of the yogurt sauce on a serving plate and spread with the back of a spoon into a circle. Pour the carrots onto the serving dish. Serve hot and feel free to season with more salt and pepper to your liking.