Ingredients
>
1 1/2 lbs carrots
>
4 tbsp olive oil, divided
>
3 tbsp grated Parmesan cheese
>
2 tbsp everything bagel seasoning
>
1/3 cup nonfat plain Greek yogurt
>
1/3 cup chopped dill
>
1 tbsp lemon juice
>
2 tsp chopped capers
Steps
1
Bring a large pot of salted water to a boil. Trim and peel the carrots. Cut into 2-inch pieces. When water is boiling, add carrots to pot and cook 10–12 min., until fork-tender. Drain and rinse with cold water until cool. Thoroughly pat carrots dry with paper towels.
2
Meanwhile, preheat oven to 425°F. Line two large rimmed baking sheets with parchment. In a large bowl, toss cooked carrots with 3 tbsp oil, salt, and pepper.
3
Divide carrots between prepared sheets and spread in an even layer. Smash each carrot with the bottom of a glass or measuring cup. Sprinkle with the Parmesan and everything bagel seasoning. Bake 20–30 min., until crispy and starting to caramelize, rotating pans halfway through.
4
Meanwhile, in a small bowl, combine the yogurt, dill, lemon juice, capers, and remaining 1 tbsp oil. Season with salt and pepper and refrigerate until ready to serve. Serve yogurt sauce with smashed carrots for dipping or drizzling.
