1

Preheat oven to 425ºF.

2

Bring a large pot of water to a boil over high heat; add carrots and cook until barely tender, about 10 minutes. Reserve 2 Tbsp hot water, then drain carrots and run them under cold water until they’re cool enough to handle.

3

Working with one carrot at a time, place a skewer or chopstick on either side of carrot and make crosswise cuts partway through the carrot, about a ¼-inch apart. Don't slice all the way through - the skewers will help keep your knife from cutting too far. Place carrots in a single layer in a roasting dish, cut sides up.

4

Combine reserved cooking water, oil, paprika and ½ tsp salt in a small bowl; whisk well to combine and drizzle mixture evenly over carrots.

5

Place lemon halves in roasting dish; roast until carrots and lemons are both browned in spots and carrots are very tender, about 40 minutes. Transfer carrots to a serving dish.

6

Use tongs to squeeze juice from lemon halves into roasting dish (discard lemon halves); swirl to combine juice with pan drippings. Pick out and discard any lemon seeds; then drizzle mixture over carrots.

7

Combine yogurt, garlic, and remaining ½ tsp salt in a small bowl; whisk well to combine. Dollop yogurt sauce on top of roasted carrots; sprinkle with herbs. Serve immediately.

8

Serving size: 1 carrot and 1 Tbsp yogurt sauce