Curried Carrots with Peanuts and Tahini Yogurt Sauce

Slice carrots on the bias 1/4 inch thick . Boil carrots over medium high heat until fork-tender, about 7 minutes. Drain.

Add butter to medium sauté pan and melt. When melted, sauté drained carrots for 2 minutes. Add brown sugar and cook until carrots have browned slightly, about 5 minutes.

Add curry powder and toss to coat carrots. Cook an additional 3 minutes. Remove from heat and add half of the chopped peanuts. Toss together and transfer to plate.

Mix together tahini and yogurt and drizzle over carrots along with remaining chopped peanuts. Garnish with chives and enjoy.