1Preheat the oven to 190 °C (375 °F). Drizzle the carrots with olive oil and season with salt and pepper. Transfer to a baking sheet and bake for about 25 minutes or until golden and tender.
2Meanwhile, in a bowl, mix the Oikos Greek yogurt with the remaining ingredients. Season with salt and pepper. If the dressing is too thick, add a little water.
3Just before serving, drizzle the vinaigrette over the roasted carrots and garnish with cashews, green onions and basil.