Yogurt-Roasted Rainbow Carrots

Servings: 6

Total time: 62 Minutes

INGREDIENTS

2 lbs rainbow carrots, peeled and halved
2 cups plain Greek yogurt, divided
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 ½ teaspoon ground cumin, divided
1 ½ teaspoon ground coriander, divided
2 teaspoons Diamond Crystal® Kosher Salt, divided, plus more for garnish
½ teaspoon ground cinnamon, divided
½ teaspoon ground turmeric, divided
½ teaspoon smoked paprika, divided
¼ teaspoon ground black pepper
3 tablespoons unsalted butter
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat your oven to 425°F. Line rimmed baking sheet with parchment paper and set aside.
Combine 1 cup of yogurt, olive oil, honey, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon kosher salt, ¼ teaspoon cinnamon, ¼ teaspoon turmeric, ¼ teaspoon smoked paprika and pepper in large bowl until smooth. Add carrots and toss to coat.
Spread carrots in an even layer onto prepared baking sheet. Bake until carrots are tender and slightly caramelized, about 45-50 minutes, flipping halfway throug
Meanwhile, melt butter in small saucepan over medium heat. Stir in remaining cumin, coriander, kosher salt, cinnamon, turmeric and paprika. Cook until spices are fragrant, about 1-2 minutes.
Spread remaining yogurt onto serving platter and top with carrots. Drizzle carrots with spiced butter. Garnish with parsley and additional kosher salt and serve. Happy Thanksgiving!