Salt and Pepper to tastI prefer white pepper here.
To finish
Baby Arugula or fresh Dill or saved carrot tops
Instructions
Preheat your oven under convection roast at 425F. Prepare the Carrots, peel and remove the greens. Keep them whole or cut in half if two long.
Line the carrots on the baking sheet on top of parchment, drizzle with Olive oil, season with salt and pepper and top with cumin seeds.
Roast for 20-25 minutes until tender.
Meanwhile, prepare with your yogurt sauce; in a medium mixing bowl, add the coconut yogurt, sumac, lemon zest and mix while drizzling the olive oil. Taste and adjust the seasoning with salt and pepper. Set aside
Remove the carrots from the oven and let cool slightly
Lay the Sumac Yogurt on a flat white serving platter..Arrange the roasted whole carrots on top of the yogurt and finish with fresh arugula, dill or carrots tops..