Curried Roasted Carrots with Yogurt
This dish is easy, tasty, and works well as a side dish or appetizer to bring to parties. I have adapted it from a recipe in Sunset magazine, which has lots of easy and quick recipes for colorful food! Wash and peel 2-3 carrots (depending on size) and slice them diagonally. Peel about half a head of garlic cloves, and cut the bigger ones in half. Toss the carrots and garlic in a bowl with olive oil and spices, about 1 tsp curry powder 1/2 tsp turmeric a pinch of ground cumin a pinch of ground cardamom Let them sit about 10 minutes, stir, and place in a roasting pan. Grind some sea salt over them, and roast at 350 degrees for 20-25 minutes. Let cool. Spoon a small carton of greek yogurt into a serving dish, and put the carrots and garlics in the middle. Drizzle the olive oil left over from roasting around on the yogurt. Eat with pita chips!