Honey Roasted Carrots with Lemon Yogurt + Rosemary Granola

Ingredients:

• 8 carrots, sliced in half lengthwise
• 1 tbsp poppy seeds
• 1 tsp cumin
• 2 tsp thyme leaves
• 2 tbsp extra-virgin olive oil
• 3 tbsp honey
• Kosher salt + freshly ground black pepper to taste
• 1/2 cup Greek yogurt
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Microgreens for garnish
• Flaky sea salt + extra-virgin olive oil to finish
• Jamie's Farm Rosemary Granola

Preparation:

Preheat oven to 425 degrees. Toss halved carrots in olive oil, honey, poppy seeds, cumin, thyme, freshly ground black pepper, and salt. Spread out into an even layer on a baking sheet, then roast for about 40 minutes or until soft and caramelized.

In a bowl, mix yogurt, squeezed lemon juice, olive oil, and minced garlic. Season with salt and pepper as needed.

To serve, spread a good amount of yogurt on a plate. Top with roasted carrots, rosemary granola, microgreens, flaky salt, and a drizzle of high-quality olive oil.