Roast Carrots
1 bunch of carrots, peeled (8-10 medium carrots)
2 Tbsp BCOO Rosemary Fused Olive Oil, plus more for garnish
1 teaspoon of salt
Yogurt Dipping Sauce
2 tablespoons plain Greek yogurt
1 teaspoon edible rose petals
½ tablespoon chopped pistachios
Instructions
Preheat the oven to 425 F.
Toss the carrots with the rosemary olive oil and salt, then arrange in a single layer on a baking sheet. Do not overcrowd the carrots.
Roast the carrots for 15-20 minutes, until the carrots are fork tender and have charring on the sides. Remove the carrots from the oven.
Spread the yogurt on the bottom of a serving dish. Pile the carrots on top of the yogurt, then drizzle on a small amount of olive oil and sprinkle the rose petals and pistachios.