Preheat oven to 350 degrees. Wash baby carrots and trim greens down to 1-2 inches. Arrange on a baking sheet in a single layer.

Drizzle with light extra virgin olive oil and toss to coat. Sprinkle lightly with coarse sea salt and freshly ground black pepper. Roast for 25 minutes or until carrots are fork tender. Cook time will vary by the size of your particular carrots.

While your carrots roast, stir together Stonyfield organic yogurt through fine sea salt. Refrigerate until ready to serve.

Serve carrots piping hot with a side of herbed yogurt dipping sauce. Enjoy!