Roasted Carrots With Dill and Ginger

The flavors are wonderfully complimentary – sweet carrots, cool dill and ginger and pungent garlic… It’s also a perfect summer dish, since it can be eaten room temp or even cold and keeps well for days afterwards in the fridge. So make extra.

Roasted Carrots With Dill and Ginger

10 medium carrots (Or however many mouths you’re feeding.)
3 tbsp yogurt (If using Greek, dilute with milk or water)
1 1/2 tbsp olive oil
1 lg clove garlic
1 tbsp ginger
1 tbsp fresh dill
salt and pepper

Set the oven to 375. Cut the carrots in quarters, length-wise, place in a roasting pan, coat with a little olive oil and salt and roast until tender which could take an hour depending on their size. (You could also grill them, in which case, I would cut them smaller so they’ll cook quickly. To really cut cooking time, freeze them first, so they will be limp when thawed and cook far faster.)

For the dressing:Dice the garlic and ginger quite small (you could grate them if you wish). Chop the dill.  Mix all the ingredients. Use the back of a fork or large spoon to crush the dill and ginger bits against the side of the bowl to release the flavors. Makes about 1/4 cup.

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