Creamy Carrot and Broccoli Slaw (adapted from Ellie Krieger)

1 cup lowfat Greek yogurt, or strained yogurt
1/3 cup raw sunflower seeds
3/4 teaspoon salt, divided
1/4 cup lowfat buttermilk
3 tablespoons lemon juice
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1/4 teaspoon black pepper
1 1/4 pounds broccoli stalks (from about 2 1/2 pounds broccoli bunches)
1 large or 2 medium carrots

If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve.

Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve.

Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound. tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve.

Honey-Roasted Carrots (adapted from FIXATE)

3 cups 1¼-inch pieces, raw, peeled carrots
(approx. 6 medium carrots)
2 tsp. olive oil
1 Tbsp. raw honey
1/4 tsp. sea salt (or Himalayan salt)
1/4 tsp. ground black pepper

If with beets, add an additional:
3 cups 1-inch cubes, raw, peeled beets
(approx. 4 medium beets)
2 tsp. finely chopped fresh rosemary
2 tsp. olive oil
1 Tbsp. raw honey
1/4 tsp. sea salt (or Himalayan salt)
1/4 tsp. ground black pepper

Preheat oven to 375º F.

Combine carrots, oil, honey, salt, and pepper (beets and rosemary) in a 2½-quart (or 3-quart) casserole dish; mix well. Cover with aluminum foil. Bake for 35 minutes, stirring every 10 minutes, until tender-crisp. Remove foil; mix well. Bake, uncovered, for 3 to 5 minutes or until tender.

Cut carrots slightly larger than beets so they roast evenly.