- 12 medium carrots, shaved and quartered vertically
- 2 tablespoons olive oil
- 1 tablespoon cinnamon
- 1 tablespoon turmeric
- 1 teaspoon yogurt, low fat vanilla
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 cup yogurt, whole milk plain
- 2 tablespoons lemon juice
- 1 clove garlic, grated
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 425º F and line a baking dish with foil.
Place carrots in a large re-sealable plastic bag and drizzle with olive oil.
In a medium bowl, mix together cinnamon, turmeric, ground ginger, salt and allspice. Place half of the spice mixture in the bag with the carrots and shake until evenly coated. Spread the carrots evenly on prepared baking sheet and roast until tender and caramelized, 20 to 25 minutes.
While the carrots are roasting, prepare the yogurt dressing by adding the yogurt, lemon juice and garlic into the bowl with the remainder of the spice mixture. Whisk until smooth and creamy; set aside.
Serve the carrots on a platter and drizzle with yogurt dressing to serve. Can be served warm, room temperature or chilled.