Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
Yesterday after returning from Kansas, I had lunch with Dave (yay, Hawaiian Time!) and then promptly fell into a coma-like nap. I was finally able to wake up at about 3:30, and to start tackling my mountain of Google reader items, and to start making/shooting things for the blog, eventually. I was moving really, really slow. I’m actually writing this post “yesterday” but at around 6 on Wednesday, and I’m really hoping this doesn’t sound like I just woke up from a travel-induced zombie state.
Here’s a little lunch I’ve put together this afternoon for Dave and I to take tomorrow – it doesn’t even involve any real prep besides washing. We had about a pint of blueberries leftover from a while back, so I’ve been trying to get a little creative with them.
Here’s what you need:
Wash all ingredients thoroughly and combine. Dress with a teensy bit of red wine vinegar.