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Roasted Carrots with tangy yogurt dressing

Roasted Carrots with tangy yogurt dressing

Another staple in our home - great as a side dish or also works well as a main for vegetarians with a hearty salad.

Two bunches of carrots

2 tbsp chopped parsley

1 cup Greek yogurt

1 tbsp lemon juice (preferably meyer lemon) plus more to taste

extra virgin olive oil

zaatar

Preheat oven to 400 degrees.

Peel carrots and trim tops and bottoms.  Cut large carrots in half lengthwise so that all are similar thickness.  Toss with olive oil to coat, then season generously with zaatar.  Roast until tender, approximately 25-30 minutes, depending on thickness, turning after ten minutes.

While carrots are roasting, mix yogurt, lemon juice, one tablespoon olive oil, then season generously to taste with zaatar.

Remove carrots from oven, place on serving platter, drizzle with yogurt dressing, then garnish with parsley.

Serves 6-8 as a side dish or 2-3 as a main course.

 

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