Roasted Carrots with Yogurt Chimichurri

Start to finish: 50 minutes
Impresses: 4
Makes: 1 1/
2 cups sauce

For the carrots:
2    pounds rainbow carrots
2    tablespoons olive oil
    salt and pepper

For the sauce:
1½    cups plain yogurt
½    cup parsley
¼    cup cilantro
¼    cup chives
2    cloves garlic
½    lime, juiced
    salt and pepper

For serving:
¼    cup pine nuts
¼    cup parsley

Heat oven to 400 degrees. Line a baking sheet with foil and set aside.

Peel carrots, but leave tops on. Place on baking sheet and pour on olive oil, salt and pepper. Toss to combine and then arrange in a single layer. 

Roast 30–35 minutes, turning once, until slightly softened.

While carrots roast, place pine nuts in a small pan and bring to low-medium heat. Toast, stirring frequently, until lightly browned, about
5 minutes.

Combine all sauce ingredients in a blender. Pulse to combine. 

Chop parsley for serving, set aside.

Once carrots are finished, drizzle with chimichurri, sprinkle with pine nuts and parsley, and serve immediately.