Roasted Chinese Five Spice Carrots with Cilantro-Lime Yogurt Dipping Sauce

fresh carrots spiced & roasted then cooled w/ a dipping sauce

I admit that I've never been a fan of cooked carrots. Growing up I loathed dinner on the night that canned cooked carrots were served. Yes, canned cooked carrots. I now know that's why I hated them! Here I will use only beautiful fresh carrots in my recipes. If you think you hate cooked carrots too, try this recipe. You might find that you do actually like them...

Recipe - Serves 4
Roasted Carrots
Bunch of Fresh Carrots (approx. 8)
1T Sesame Oil
1/2 tsp. Chinese Five Spice Powder
1/4 tsp. Kosher Salt

Cilantro-Lime Yogurt Sauce
7oz. Container Plain Greek Yogurt, nonfat and light okay
1/2 Lime, zest and juice
1/4C Cilantro, minced

Directions
Pre-heat the oven to 425 degrees. Wash and peel the carrots, removing the tops. Chop the carrots into 1 inch pieces and spread into a single layer on a foil lined baking sheet.

Next drizzle the sesame oil over the carrots. Sprinkle the Chinese five spice powder and salt over the carrots. Chinese five spice powder can be found at a spice store or fresh market. It has a mixture of cinnamon, star anise, anise seed, ginger, and cloves. Using your hands, mix the carrots around to be sure they are coated with the oil and spices. Place in the oven and roast for approx. 15 minutes, flipping the carrots halfway through the cook time.

As the carrots roast, make the dipping sauce. In a small bowl mix together the yogurt, lime zest, lime juice, and cilantro. Cover and refrigerate until ready to serve.

Plate the roasted carrots alongside the dipping sauce and enjoy. I promise, this is nothing like the canned cooked carrots you might have had growing up!