• Preheat oven to 425°F. Scrub carrots and, if desired, peel. Halve any large carrots lengthwise. Line a 15x10-inch baking pan with foil. Toss carrots with olive oil. Spread carrots in the prepared pan. Sprinkle with 1/4 teaspoon of the salt.

  • Roast carrots 15 minutes. Meanwhile, in a bowl microwave honey 30 seconds. Whisk in curry powder.

  • Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast about 10 minutes more or until carrots are tender and glazed, turning occasionally. Transfer to a serving dish.

  • For chive yogurt, in a bowl stir together yogurt, chives, and the remaining 1/4 teaspoon salt. Serve with roasted carrots. If desired, sprinkle with additional snipped fresh chives.

Nutrition Facts

116 calories; 3 g total fat; 1 mg cholesterol; 274 mg sodium. 20 g carbohydrates; 4 g protein;