Honey Roasted Carrots with Cashew-Yogurt Sauce – Vermont Organic Farm | Cedar Circle Farm & Educatio

Ingredients

• 1/3 cup raw cashews
• 2 Tbsp lemon juice
• salt
• 2/3 cup Greek yogurt
• 2 Tbsp olive oil
• 3 Tbsp honey
• 1 Tbsp ground coriander seeds toasted
• 1 1/2 tsp ground cumin seeds toasted
• 12 large carrots peeled and halved, then quartered, then cut into 2" strips
• 1 clove garlic crushed
• black pepper