Roasted Carrots with Parsley Yogurt
1 1/2 pounds thin carrots, peeled, halved lengthwise if large
5 tablespoons extra-virgin olive oil, plus more for serving
1/3 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving (optional)
2 tablespoons coarsely chopped fresh mint, plus whole small leaves for serving (optional)
2 teaspoons fresh lemon juice
3/4 cup plain Greek yogurt
1/3 cup crumbled feta
Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt. Roast, stirring once, until tender and beginning to brown, 20 to 25 minutes; let cool completely.
Process remaining 3 tablespoons oil, parsley, mint, lemon juice, and 1/2 teaspoon salt to a fine paste in a food processor. Add yogurt and puree. Spread yogurt sauce on a platter; top with carrots. Sprinkle with feta and drizzle with oil. Sprinkle with whole herbs; serve.
Serves 6. Recipe courtesy of www.marthastewart.com.