Nourish Network

The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.

Cumin-Carrot Yogurt Sauce
1/4 cup carrots, peeled and finely grated
1 teaspoon cumin seeds, toasted and ground
1/2 cup plain low-fat yogurt, Greek-style
2 teaspoons honey
dash cayenne
sea salt and freshly ground pepper

Carrot Sticks
1 pound carrots, peeled and cut into 1/2-inch by 2-inch sticks
1 tablespoon olive oil
sea salt and freshly ground pepper

Preheat oven to 475 and set a heavy-duty roasting pan inside on a middle rack.

To make sauce: Mix ingredients together and let sit for 10 minutes before serving to let flavors meld.

To make carrot sticks: Toss carrot sticks with olive oil, salt and pepper. When oven and pan are preheated, spread carrot sticks in pan in a single layer. Roast, turning frequently, for 10-12 minutes, until golden-brown in spots and crisp-tender. Serve with Cumin-Carrot Yogurt Sauce.

Serves 4