- Make the sumac yogurt: Press garlic though a garlic press onto a cutting board and add a pinch of salt. With the side of a chef’s knife, push back and forth on garlic until a paste forms. (A couple of strokes usually does the trick.)
- In a medium bowl, combine garlic paste, sumac, oil, and yogurt and mix well. Add salt to taste.
- Roast the carrots: Preheat oven to 375 degrees. Peel carrots and toss with olive oil, salt, and pepper. Roast until slightly al dente, about 30 to 40 minutes. Cool to room temperature.
- Spoon yogurt onto a plate and place carrots on top. Serve with extra yogurt.
From Going Greek.