1

Preheat oven to 350℉. Wash the carrots and remove the tops if you’d like.

2

Toss the carrots in the olive oil, 1/2 teaspoon kosher salt, black pepper, cumin and cayenne. Spread out on a baking sheet and roast for 30 minutes, then toss and roast for another 10 minutes.

3

Meanwhile make the green sauce: in a blender, combine the cilantro, parsley, greek yogurt, garlic clove, lemon juice, honey and remaining 1 tsp of kosher salt. Blend until completely smooth and set aside.

4

In a small skillet, toast the pistachios until slightly golden and fragrant. Transfer to a cutting board, roughly chop and set aside.

5

Place the carrots on a dish and top with the green sauce and pistachios to serve.