- 1/2 T. oil
- Enough carrots to feed your family, halved or quartered so they are 1/4-3/8 inch thick. (Keep in mind they will shrink in size somewhat).
- 1/2 tsp chili powder
- 1/4 tsp cumin
- salt and pepper to taste
Preheat oven to 425.
Toss carrots with oil and spices and spread in a single layer on a baking sheet or cast iron pan. Roast for 25 minutes, flipping halfway through.
Cilantro Yogurt Dip
- 1/2 cup yogurt (can substitute sour cream)
- 2 T. minced cilantro
- 1 tsp lime juice
- 1 tsp honey
- 1/2 clove minced garlic (don't use the whole clove like I did!)
- 1/4 tsp salt
Mix and dip!
Leftover dip can also be used as a salad dressing.
Leave a comment if you make this recipe!