A delicious Easter menu dish featuring roasted rainbow carrots drizzled with a flavorful Dijon mustard and lemon sauce, served over a creamy yogurt feta sauce.
1: Preheat oven to 450°F.
2: Peel and slice your carrots.
3: Mix olive oil, lemon juice and zest, Dijon mustard, garlic, salt, pepper, dill, and parsley and pour over the carrots.
4: Roast for about 20-25 minutes.
5: To make the yogurt feta sauce, add all ingredients to a food processor and blitz until you have a smooth texture.
6: Smear sauce on your platter and add the roasted carrots; finish with fresh dill and enjoy!
