These carrots are lowkey addicting - I swear the cumin mixed with the yogurt combo is 10/10

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Ingredients:

Sauce

1/4 cup grass-fed or non-dairy plain yogurt

1 tbsp white wine vinegar

1 cup fresh mint leaves

1 green onion

1/2 tsp salt

1 tbsp olive oil

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Carrots

1 bundle of carrots

1.5 tbsp avocado oil

2 tsp cumin

2 tsp garlic powder

1 tsp paprika

salt & pepper to taste

2 tbsp roasted sunflower seeds

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Directions:

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper
2. Rinse the carrots and cut them in half lengthwise then place on the baking sheet
3. Drizzle with avocado oil then sprinkle with the cumin, garlic powder, paprika, salt and pepper. Toss to combine then spread in an even layer, cut-sides down
4. Bake in the oven for about 20 minutes or until the carrots are tender
5. Meanwhile, add all of the sauce ingredients to a blender or food processor and blend until smooth
6. Serve the carrots with yogurt sauce drizzled on top and a sprinkle of roasted sunflower seeds

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