2lbs of carrots
1 cup siggi’s Plain
1 Tbs fresh tarragon, chopped
2 Tbs fresh dill, chopped
1 Tbs red wine vinegar
1/4 cup sliced almonds
2 Tbs olive oil
salt and pepper to taste
In a small sauté pan, toast the sliced almonds over medium heat until golden brown and fragrant. Set aside to cool.
In a small mixing bowl, combine the yogurt, tarragon, dill and red wine vinegar. Whisk together and season with a bit of salt and pepper to taste.
Preheat the oven to 375°F.
Gently scrub the carrots with a clean sponge to remove the dirt. Trim and cut into bite size pieces.
Add about 2 Tbs of olive oil in an ovensafe pan and sauté the carrots. Season with salt and pepper and just as the carrots start to caramelize, put the pan into the oven to roast until fork tender. About 15 minutes.
Let the carrots cool to about room temperature before tossing with the yogurt sauce and enjoy. You can also serve the sauce on the side.