Roasted Carrots with Herby Sauce

Name: Roasted Carrots with Herby Sauce
Cook time: 45
Ingredients: 2 bunches Carrots; 1 Tbsp Extra-Virgin Olive Oil; 1 1/2 tsp Kosher Salt; 1/4 tsp Black Pepper; 1/2 tsp Cumin; 1/8 tsp Cayenne; 1/2 cup Cilantro Leaves; 1/2 cup Parsley Leaves; 1/2 cup Greek Yogurt; 1 null Garlic Clove; 1/2 null Lemon; 1 Tbsp Honey; 1/2 cup Pistachios

Recipe by Julia Gibson

Ingredients

Cook Time

45m

Prep Time

10m

Ingredients

Serves 04

These carrots make a delicious side to your holiday meals when you’re looking for something with depth of flavour and a little brightness compared to your regular sides. Spiced and roasted until caramelized, they get topped with an herby yogurt sauce and toasted pistachios before being served.

Instructions

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.

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