Roasted Carrots with Cumin Yogurt

Ingredients

  • pounds rainbow carrots

  • ¼ cup extra-virgin olive oil

  • teaspoons salt

  • ½ teaspoon black pepper

  • ½ cup Greek yogurt

  • 1 tablespoon tahini

  • ½ lemon

Tools

  • medium bowl

  • measuring spoons

  • spatula

  • chopping board

  • knife

  • June Pan

  • liquid measuring cup

  • citrus juicer

  • vegetable peeler

  • June Oven