I love a good veggie side dish. This one of sweetly roasted carrots contrasted with the tang of Greek yogurt and lemon zest gets rounded out with a warm and spicy sweet butter drizzle. Not only is it impressive to look at, it’s a side dish that we keep repeating all year long!
Ingredients:
10-20 carrots(I love getting all the colors)
Olive oil
Whole fat Greek Yogurt
2 lemons
Lemon zest
6 tablespoons butter
1 cup chopped roasted pistachios
½ teaspoon cumin
½ teaspoon turmeric
1 teaspoon red pepper flakes
Pinch cinnamon
1 Tablespoon honey
Salt/pepper
Preheat the oven to 425. Wash and prune carrots of any old parts. Toss with olive oil. Place on roasting sheet and roast 25-35 minutes until desired texture is achieved.
Mix the yogurt with the lemon juice and set aside.
Melt butter on the stovetop. Once melted, mix in spices, honey and pistachios.
Smear yogurt on a plate and zest the lemon over it. Place roasted carrots on top of yogurt. Top with butter spice drizzle and serve.
