Meyer Lemon Roasted Carrot Strings

These roasted carrot strings are bright, fresh and lemony with a little bit of crunch; a really fun way to eat your carrots!

For the carrots:
1.5 pound mulit-colored (if you can find them) organic carrots, peeled with a julienne peeler (or cut into very thin strips)
3 tablespoons extra virgin olive oil
juice of 1 meyer lemon
salt & pepper to taste
¼ cup packed fresh basil leaves, chiffonade

For the yogurt sauce:
¼ cup plain Greek yogurt
1 small clove garlic, minced
juice of ½ a meyer lemon
salt & pepper to taste

View the full recipe at Running to the Kitchen →