Roasted Carrots with Pistachios and Tahini Yogurt


The addition of cumin, nutty pistachios, and creamy tahini yogurt makes this a balanced dish. When roasted, carrots become delightfully crispy, and develop a subtle, natural sweetness. And the leftover dressing can be used as a salad dressing! This recipe is courtesy of Emilia Petrucci and Oldways.

Serves 6

  • 2 large bunches carrots, leafy tops trimmed or removed
  • 1/3 cup unsalted pistachios
  • 1/4 teaspoon cumin
  • 1 cup plain, nonfat Greek yogurt
  • 1 tablespoon tahini
  • Juice of 1 lemon
  • 1/16 teaspoon salt
  • 1/2 tablespoon olive oil
  • 1/4 cup cilantro, chopped

 

Heat oven to 385 degrees.

Line 2 sheet pans with parchment paper. On one sheet pan, spread out pistachios. On the other, drizzle carrots with olive oil. Sprinkle cumin on carrots.

Roast pistachios for 10 minutes and carrots for 30 minutes.

While pistachios and carrots are cooking, mix yogurt with tahini, lemon, salt, and 2 tablespoons water. Mix until smooth so there are no chunks of tahini remaining. For a smoother sauce, add more water.

Drizzle carrots with yogurt and top with pistachios and cilantro. Serve with extra yogurt.

Active time: 10 minutes

Total time: 35 minutes

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Nutrition Information

Roasted Carrots with Pistachios and Tahini Yogurt

Servings per Recipe: 6

Amount per Serving

Calories:  163

Calories from Fat:  54

Total Fat:  6g

Saturated Fat:  1g

Cholesterol:  

Sodium:  166

Carbohydrates:  22g

Dietary Fiber:  6g

Protein:  7g

Sugars:  11g

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