I was originally planning a completely different post. I did not really have carrots in mind at all. But then my mom showed up with a bag of veggies from her CSA. Inside were some irresistible, colorful carrots. My parents are without a refrigerator due to renovations, so my mom thought the carrots would be better appreciated at my house. She was right.
The carrots my mom brought me were red, yellow, and orange. The wonderful thing about having different colored carrots is that they have different nutrients. Orange carrots of course are packed with beta-carotene. Red carrots have anthocyanins, while yellow have lutein. By eating a variety of colors, we broaden the vitamin and antioxidant content of our diets.
Whole Roasted Carrots & Lemon Yogurt Sauce
6 whole carrots
1-2 tsp coconut oil
2 sprigs thyme
1/2 cup unsweetened yogurt (goat's milk yogurt tastes especially nice here)
zest of one lemon
1 tsp lemon juice
pinch of salt
Preheat oven to 400 degrees. Evenly coat each carrot with coconut oil and place in baking dish. Sprinkle fresh thyme leaves over the carrots and bake for about 30 minutes or until soft. Meanwhile, stir together yogurt, lemon juice, zest, and salt. Drizzle lemon yogurt over the carrots and serve.