In a clean out the fridge meal of last week, I made these gorgeous (and exceptionally simple) roasted multi-colored carrots. A pot of Greek yogurt kicking around inspired a base of garlicky, saucy goodness to offset the sweet honey drizzle. And of course, you can’t forget the crunch! Never forget a crunch! It reminds you that you’re alive, chewing, really eating and savoring.

Honey Roasted Carrots Over Garlicky Yogurt

• Handful of carrots, cut into batons of similar size, about 3″ long, 1/2″ or so thick
• Sprinkle of freshly ground salt
• Sprinkle of paprika+ 1 tsp.
• 1 pot of Greek or natural yogurt
• 1 clove of garlic, minced
• 2 tsp. olive oil + more for roasting
• 2 T. honey
• 2 T. chopped pistachios (or any nut on hand)

1. Preheat oven to 375F.
2. Lightly drizzle cut carrots with olive oil. Sprinkle with salt & paprika. Toss to coat.
3. Spread carrots on a baking dish in a single layer. Roast for 10 minutes then check the firmness.
4. Toss and roast a few minutes longer until desired firmness (I like a bit to mine) is achieved. The carrots will begin to caramelize/blacken at the ends. Scrape off of pan to achieve caramel-y bits and set aside until ready to use.
5. In a small bowl, mix together yogurt, garlic, 2 tsp. olive oil, and 1 tsp. paprika.
6. Spread yogurt mixture onto serving dish. Top with roasted carrots. Drizzle with honey and finish with chopped pistachios.