Roasted Carrots with Lemon Honey Yogurt, Almonds and Avocado

• 1 bunch rainbow carrots, washed, tops and ends removed
• 2 Tbsp olive oil
• Salt and pepper to taste
• 2 Tbsp plain greek yogurt
• 1 tsp lemon juice
• 1 tsp agave
• ¼ cup sliced almonds, toasted
• ½ avocado, skin removed, sliced lengthwise
• Chives to taste, minced

Preheat oven to 425. Slice carrots lengthwise to approximately ½” thick, then toss with olive oil. Spread on a baking sheet, season with salt and pepper and place on middle rack in oven. Roast for 20-35 minutes until desired doneness (I like mine pretty dark and crispy).

Meanwhile, spread yogurt on a plate, then sprinkle with lemon juice, agave, salt and pepper.

When carrots are done, transfer to plate on top of yogurt. Top with almonds, avocado and chives. Spritz a little more lemon juice on for good measure, then eat immediately.