Herb Roasted Carrots with Lemon Yogurt Sauce
Carrots are a great hardy vegetable for the fall season. A well roasted carrot caramelizes around the outside, creating sweet notes that are perfectly balanced by the bitterness of The Herbs. If yogurt sauce isn't your thing, these serve well on their own as a side dish or placed over a bed of rice with a protein of some sort!
Ingredients
- 1 large bunch of carrots
- 1/2 cup Greek yogurt
- 1 handful of pistachios, shelled and roughly chopped (and optionally, toasted)
- The Herbs
- 1 lemon
- salt
- olive oi
Recipe
- Pre-heat the oven to 400°
- Drizzle the carrots in olive oil and season with salt. Then season heavily with 2-3 tbsp of The Herbs.
- Lay the carrots out on a baking sheet, leaving some space in between them.
- Roast the carrots until they are fully cooked through and slightly charred on the outside (about 40-45 min)
- Take 1/2 cup of yogurt, and mix it in a bowl with a few squeezes of fresh lemon juice and salt to taste
- Take the yogurt mixture and spread it out on a plate using the back of a spoon. Top it with the roasted carrots.
- Sprinkle the chopped pistachios over the carrots.
- Squeeze a bit more lemon juice over the carrots, and add healthy a drizzle of olive oil over the whole thing.
- Enjoy!
