Roasted Carrots with Spiced Yogurt, Pistachios & Mint
Servings 4
Ingredients
- 1 bunch orange carrots
- 1 bunch purple carrots
- 3 sprigs mint
- 1 handful pistachios chopped
- 1/2 lemon juice of
- 1 cup goat yogurt or coconut yogurt for vegan option
- 3 tbsp pastured grass-fed butter or olive oil for vegan option
- 1/4 tsp cumin
- 1/4 tsp ground allspice
- 1/2 tsp curry
- 1/4 tsp turmeric
- 2 cloves garlic minced
- 1/2 shallot minced
- salt to season
- cracked black pepper to season
Instructions
- Heat the oven to 400 degrees. Place either parchment paper or tin foil on a baking sheet.
- Melt butter and set aside. Cut carrots in half lengthwise and place on the baking sheet. Drizzle carrots with melted butter and season carrots with salt and pepper.
- Once oven is heated, place carrots in the oven for 35-40 minutes.
- As the carrots roast, mince the shallot and garlic. In a bowl, mix shallot and garlic along with goat yogurt, spices, and lemon juice. Season with salt & pepper. Set aside.
- Chop pistachios into small pieces and remove leaves from mint sprigs. Discard the stems.
- Once carrots have roasted for 20 minutes, remove them from the oven. Arrange carrots on a plate with a set of tongs.
- Drizzle carrots with the yogurt sauce. If you want to thin the sauce further, you can always add more lemon juice.
- Garnish carrots with mint leaves and pistachios. Enjoy warm from the oven or room temperature.