Roasted Curried Carrots with Herb Yogurt Sauce Recipe

Ingredients

• 1 tbsp (15 mL) curry paste
• 2 cloves garlic, crushed
• 1/2 cup (125 mL) CAMPBELL’S® Ready to Use Vegetable Broth
• 1 tbsp (15 mL) honey
• 1/4 cup (60 mL) olive oil
• 1 lemon, very finely sliced and deseeded
• 2 lb (908 g) heirloom  carrots, peeled and larger carrots cut lengthwise

DIPPING SAUCE:

• 1/2 cup (125 mL) plain yogurt
• 1 tbsp (15 mL) each chopped  cilantro and mint
• 2 tbsp (30 mL) good quality  olive oil
• 1 pinch sea salt and fresh cracked pepper