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Roasted carrots with sauce
CourseAppetizer, Side Dish
CuisineAmerican, Mediterranean, Middle Eastern
DietGluten Free, Vegetarian

Equipment

  • Oven
  • Large mixing bowl
  • Roasting pan

Ingredients

  • 1 bunch carrots sliced lengthwise
  • 1 cup greek yogurt plain, whole milk
  • juice from 1/2 lemon
  • 1/4 cup pistachios chopped
  • 1 small bunch mint thinly sliced
  • extra virgin olive oil
  • kosher salt
  • pepper

Instructions

  • Preheat the oven to 450° F with a sheet tray or roasting pan inside.
  • Place the carrots in a large bowl and drizzle with about 1 Tbsp of olive oil. Gently toss to evenly coat.
  • Season with salt and pepper.
  • Place on the hot sheet tray or roasting pan and bake for 12-15 minutes, flipping once halfway through.
  • They're done when easily pierced with a fork.
  • Meanwhile, combine the yogurt and lemon juice in a medium bowl. Season to taste with salt. Feel free to add more lemon juice if you'd like.
  • Spread the lemon yogurt evenly on a plate or serving platter. Top with roasted carrots, pistachios, and mint. Finish with a drizzle of olive oil.
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