Preheat oven to 425℉
In a bowl, add onion powder, cumin, paprika, salt, chilli flakes, and olive oil and mix well
Coat the carrot pieces with the oil and spice mixture
Add ¼ cup Parmigiano Reggiano and toss
Place the carrot sticks evenly on a baking tray
Add a layer of Parmigiano Reggiano on top
Bake in the oven for 20-25 minutes or until tender
Remove and plate the carrots
Sprinkle maldon salt on top
In a separate bowl, add yogurt, pressed garlic, lemon juice, and milk
Whisk yogurt dressing until smooth
Drizzle yogurt dressing on the carrots
Finish with a sprinkle of paprika and cumin and enjoy
