I’ve been getting so many fresh carrots in my CSA boxes and at the farmer’s market while they’re in season because I absolutely love them

I have especially been loving rainbow carrots and purple carrots, which I thought would look fun with yogurt and herb sauce and I think I was right!!

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Make sure to rinse the carrot tops really well before using them since they can hold onto a ton of dirt  

Ingredients:

1 bunch purple carrots, peeled if skin looks rough

Olive oil

Salt

Greek yogurt

For the sauce:

1 tbsp lemon juice

1 tbsp red wine vinegar

2 tbsp olive oil

2 tbsp chopped fresh parsley

1/4 cup chopped carrot tops

Pinch of salt

Directions:

Preheat oven to 425 and add the carrots to an oven safe baking dish or baking sheet. Drizzle with olive oil, sprinkle with salt and toss to combine.

Spread them out in an even layer and cook for about 30 minutes or until fork tender.

Meanwhile, add all of the sauce ingredients to a mixing bowl and combine.

Spread a layer of greek yogurt on a plate then add the cooked carrots and top with the herby sauce.

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