Roasted Carrots with Herbed Yogurt Sauce

Adapted from https://newengland.com/today/food/side-dishes/vegetables/roasted-carrots-with-herbed-yogurt-sauce/

Servings: 4 to 6

INGREDIENTS

20 small carrots with tops, peeled and left whole
3 tablespoons olive oil, plus more for drizzling
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice and zest of 1/2 medium lemon
2 tablespoons chopped fresh dill (optional)
1 tablespoon minced fresh chives
1 tablespoon minced fresh mint
1/2 medium garlic clove, minced
1 1/4 cups plain whole milk Greek yogurt
1 tablespoon fleur de sel or Maldon sea salt flakes
1/2 teaspoon finely crushed fennel seeds

STEPS

1) Preheat oven to 375° and set a rack to the middle position. Toss the carrots with the olive oil, kosher salt, and pepper. Arrange on a baking sheet and roast until tender and caramelized, 40 to 50 minutes.

2) In a small bowl, combine the lemon juice and zest, herbs, and garlic with the yogurt; stir to combine. In another small bowl, stir together the sea salt and crushed fennel seeds.

3) Once the carrots are roasted, assemble the dish: Smear equal amounts of the yogurt mixture on four to six plates. Arrange carrots on each plate and sprinkle with date strips, carrot leaves, and fennel salt. Finish with a drizzle of olive oil.