Roasted Orange Carrots with an Herb Yogurt sauce



2 lbs small carrots 

1/3 cup orange juice

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 1/2 tbsp honey

1/2 tsp salt 

1/4 tsp pepper

Chopped parsley for garnish


Yogurt Sauce:

3/4 cup plain yogurt

1 cup parsley

1 tbsp fresh lemon juice

1 tbsp fresh tarragon leaves, chopped


Preheat oven to 450 degrees

Combine carrots, orange juice, oil, vinegar, honey, salt and pepper in a large mixing bowl.  Mix to combine.

Pour carrots with the juice mixture onto a large lined baking sheet.  Bake for 25-30 minutes or until carrots are tender.


Make the herb yogurt sauce in a food processor or blender.


Combine Greek yogurt, parsley, lemon juice and tarragon and pulse until smooth.  Season with salt and pepper and pulse one more time.  Drizzle over carrots.  Garnish with chopped fresh parsley.



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