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Lemon Carrot Strings With Yogurt Dressing
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| INGREDIENTS | |
| 1.5 pound | organic carrots, peeled with a julienne peeler (or cut into very thin strips) |
| 3 tablespoons | extra virgin olive oil |
| juice of 1 meyer lemon | |
| salt | |
| pepper to taste | |
| ¼ cup | packed fresh basil leaves, chiffonade |
| For the yogurt sauce | |
| ¼ cup | plain Greek yogurt |
| 1 small clove | garlic, minced |
| juice of ½ a meyer lemon | |
| salt | |
| pepper to taste | |
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INSTRUCTIONS
Preheat the oven to 400 degrees and lightly grease a baking sheet with cooking spray.
Whisk together the olive oil, lemon juice and salt & pepper in a small bowl.
Toss the carrot strings with the dressing in a large bowl.
Add the basil and toss to combine.
Spread the carrots evenly onto the baking sheet.
Roast for 20 minutes, tossing often to help them crisp up.
Meanwhile, mix together the ingredients for the yogurt sauce in a small bowl.
Remove the carrots from the oven, plate and serve with the yogurt sauce and extra basil as a garnish.
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