Roasted Carrots and Blood Orange with Yogurt

For the carrots:
1 bunch small organic carrots
2 tablespoons garlic ghee (butter), melted
1 teaspoon organic white miso paste
3 medium blood oranges, sliced
Sea salt and freshly ground pepper
Parsley, chopped for garnish

For the yogurt sauce:
1/4 cup unsweetened coconut yogurt
Juice from 1/2 roasted blood orange
1 teaspoon powdered monk fruit sweetener or sugar (if desired)

Preheat oven to 400 degrees. Line a rimmed sheet pan with foil or parchment paper. Slice the carrots in half lengthwise, leaving a bit of the top stems on. Mix together the melted ghee with the miso and toss with the carrots. Place the carrots cut side down in the sheet pan along with the orange slices and roast for about 20 minutes, or until the carrots are crispy and brown on the cut sides. Remove from oven. Finish the carrots with flaked sea salt, such as Maldon.

Mix together the yogurt with a squeeze of juice from the roasted blood oranges. Add a touch of sweetener, either monk fruit, sugar or honey if you desire a sweeter base for the carrots. Spread the yogurt on a serving plate, top with the carrots, blood orange slices and a sprinkle of fresh parsley.

COOK’S NOTES: Ghee is clarified butter, the milk solids have been removed, allowing for a higher cook temperature without burning. Garlic is optional. If using regular butter, melt, remove the milk solids and infuse with the garlic, removing it the garlic before baking.