Cumin Roasted Carrots with Yogurt and Pistachios
This Cumin Roasted Carrots recipe is bursting with some big time flavor. Served with dairy-free yogurt and topped with pistachios, it's one tasty plant-based side dish.
Servings 4
Equipment
- Baking Sheet
Ingredients
- 1 1/2 pounds young carrots with tops
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons cumin seeds
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 cup unsweetened coconut yogurt or dairy-free yogurt of choice
- 2 teaspoons fresh lemon juice
- 1/3 cup shelled, dry-roasted pistachios lightly crushed
Instructions
- Preheat the oven to 400°F
- Trim the carrots, leaving about 1-inch of the green stem on top (reserve the carrot tops for another use like pesto). Scrub and rinse the carrots, then dry them with a cloth or paper towel.
- Mix the olive oil, cumin seeds, smoked paprika, sea salt, and black pepper in a small bowl.
- Line a baking sheet with a mat or parchment paper, then spread the carrots out on top. Drizzle the olive oil mixture over the carrots, then toss them until they are evenly coated.
- Transfer the baking sheet to the oven and roast the carrots, turning them halfway through, until they are caramelized and completely tender, about 30-35 minutes.
- Transfer the carrots to a large platter. Combine the yogurt and lemon juice together in a small bowl and drizzle it over the carrots. Top with the crushed pistachios and serve.