Curry Carrots love Cucumber Yogurt

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This was so yummy!  I highly recommend making triple this recipe. And of course you know by now, it was super easy to make…
This was one of those concoctions that kinda just came together by accident. I’ve been crushing on these heirloom carrots ever since my mom surprised me with her awesome farmers market find one night when we were making a salad together. The next day I stumbled upon these magical carrots at Traders Joe’s and the rest is history. They’ve been on my weekly shopping list ever since. I always eat them raw chopped up in a salad but tonight I needed something heartier.
Since I tend forget sometimes that it’s NOVEMBER and thanksgiving is just around the corner, I decided to do some roasting and get the house smelling the way I imagine those food network kitchens smell…
I made the yogurt cucumber dip a few days ago so I went with some Mediterranean flavors for the carrots too. It worked beautifully together!

Carrot Ingredients:
3 Heirloom Carrots
A sprinkle of curry powder
A sprinkle of Salt
A sprinkle of Pepper
A sprinkle of Smoked Paprika
A sprinkle of cinnamon
A drizzle of Olive Oil
I sliced the carrots, spread them around in a single layer on my baking sheet, drizzled with oil, sprinkled with everything else, mixed em around and popped em in the oven on 350 degrees for 20 mins (flipping them once to get them brown on both sides)
Yogurt Dip Ingredients:
8 oz of O% Fage Greek Yogurt
2 Persian Cucumbers chopped
1 tablespoon dry or fresh dill (I used dry)
Sprinkle of salt, pepper, and garlic powder
Mix it all together and find a pretty bowl.
I think this is my Mediterranean-ish take on french fries and ketchup… I could totally see this as a side dish to some Moroccan fish, perhaps??
But I ate them with my hands, standing up in the kitchen waiting for Mr. Handsome to come home. I saved him some and he LOVED this recipe! Will definitely make this one again…

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