Roasted Carrots and Beets with Dill Yogurt Sauce Recipe

Recipe by the American Heart Association

Roasted Carrots and Beets with Dill Yogurt Sauce Recipe

Servings: 4        Serving Size:  ½ Cup

Nutritional information per 1/2 cup serving size: 132 calories; 4.3g total fat; 0.4g saturated fat; 0g transfat; 0g polyunsaturated fat; 0g monounsaturated fat; 0mg cholesterol; 107mg sodium; 17g total carbohydrate; 0g dietary fiber; 11g total sugars; 7g protein

Ingredients:

• 1/2 pound carrots

• 1 tablespoon avocado oil

• 1 teaspoon lemon zest

• 2 teaspoons honey

• 1/8 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup cooked beets (quartered)

• 1 tablespoon balsamic glaze

• 2 tablespoons raw, unsalted pistachio nuts (roughly chopped)

Dill Yogurt Sauce:

• 3/4 cup plain, fat-free Greek yogurt

• 1 tablespoon olive oil

• Juice of 1/2 of a lemon

• 2 tablespoons fresh dill (roughly chopped)

Directions:

1. Peel and cut 1-pound carrots diagonally into 1” pieces.

2. Toss the carrots in a bowl with avocado oil and bake at 400°F for 35-40 minutes.

3. While the carrots are roasting, mix together the yogurt, olive oil, fresh dill and lemon juice. Spread on a serving plate.

4. Once the carrots are cooked, add to the serving plate and top with beets and balsamic glaze. Garnish with pistachios and more fresh dill.

5. Serve immediately and enjoy.