Revelry

Roasted Carrots with Baby Kale and Cumin Spiked Yogurt


1.5 lbs carrots

2 Tbls extra virgin olive oil, more for drizzle

Red wine vinegar

Flaked sea salt

Freshly ground pepper

1 cup nonfat Greek yogurt

1 Tbls cumin seeds, toasted and crushed, or ground cumin

Juice of 1 lime, divided

1 small garlic clove, minced

1 5 oz package baby kale

1 avocado

A handful of pumpkin and sunflower seeds

Preheat oven to 450. If carrots are large, slice in half, lengthwise. Lay carrots on a baking sheet, drizzle with evoo, vinegar, flaked salt, and fresh ground pepper. Roast for about 45 minutes, turning occasionally, or until browned. In a small bowl, mix yogurt, cumin, 1/2 of lime juice, 
evoo, garlic, and salt and pepper to taste. Place in a container in the fridge for at least a 1/2 hour to let the flavors meld. In a large bowl, toss kale with evoo, a splash of vinegar, remaining lime juice, salt and pepper. Plate with a handful of kale on top of carrots, sliced avocado, a dollop of yogurt, and seeds. Enjoy!!

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    homigosh soo yummy
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