Sunday, September 12

Carrot with garlic yoghurt sauce


For the Carrots:
Peeled carrots coated with 1 teaspoon olive oil and roasted at 400 degrees for 45 minutes. If your carrots are really thick, slice them.

For the Sauce:
Combine 1 teaspoon olive oil, 1/2 cup plain yoghurt, 1 minced garlic clove, 1 tbsp fresh lemon juice, 1/4 teaspoon sea salt, and 1 tbsp zaatar or chopped parsley in a small dish! Combine with and sprinkle over carrots as soon as they come out of the oven.

Recipe: @ihartnutrition

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