Roasted Carrots Over Lemon Yogurt Sauce with Pistachio & Mint

manuelvillacorta.com
serves 4
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

Preparation​​

• 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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