Go Back

Print Recipe

Ingredients
  

Roasted Carrots

  • 12-16 small or medium carrots (baby Thumbelina, or heirloom are the best!)
  • 2 tbsp. olive oil
  • ½ tsp. dried fennel seeds crushed (use a mortar and pestle, your fingers, or the flat part of a knife handle against a cutting board)
  • ½ tsp. powdered cumin
  • coarse salt to taste
  • 2 tbsp. shelled roasted & salted pistachio nuts roughly chopped

Cilantro Yogurt

  • 1 cup whole milk yogurt
  • 1 tsp. olive oil
  • squeeze of lemon
  • pinch of salt
  • 1.5 tsp. torn fresh cilantro leaves

Instructions
 

  • Preheat oven (or toaster oven, like I dito 42Rinse and dry the carrots, and lay them (unpeeleon a roasting pan or cookie sheet. Drizzle with olive oil and crushed spices, and sprinkle with salt. Toss the carrots in this mixture until they’re well coated. Add more olive oil if they look a little dry. Place in oven for 20-25 minutes, turning every 7 minutes to roast evenly.
  • While the carrots are cooking, mix ingredients for cilantro yogurt in a small bowl and set aside.
  • Carrots will be done when the skin is starting to pucker and brown, and they are tender to a knife or fork. Plate the carrots on top of a few dollops of cilantro yogurt, and top with extra oil and spices from the roasting pan, and a sprinkle of roasted pistachio nuts.