Cumin Roasted Carrots w/ Honey Greek Yogurt & Pistachios

Photo Credit: Paige Shuck, Everything Erica Intern

Fall is peak time for carrots and I have an amazing (and super simple) recipe that will probably make you want to buy out the entire grocery store.

I make these at least once a week and they’re my go-to side dish whenever I have company over for dinner. Everyone who eats them always thinks that I spent hours on them! In reality, they only take about 5 minutes of prep and about 40 minutes to cook.

I guess my secret is out…

For this recipe, you will need bunched baby carrots. By “baby” carrots, I don’t mean those small tube shaped carrots you dip in ranch and eat as a snack, but the carrots that are actually still young. They are thin, only about 5 inches long are sold in bunches with the greens still attached.

Cumin Roasted Carrots w/ Honey Greek Yogurt & Pistachios

This amazing (and super simple) recipe will make your guests go for seconds!

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• Bunch of Baby Carrots cleaned and peeled
• 2 tbsp Extra Virgin Olive Oil
• 1.5 tsp Cumin
• Salt
• Pepper
• 1/2 cup Greek Yogurt
• 1 tbsp Honey
• Handful of Shelled Pistachios

Method

 

1. Pre-heat your oven to 400 Take your clean/peeled carrots and toss them with the olive oil. Arrange on a baking sheet in a single layer and sprinkle with cumin. Top with a little salt and pepper. Bake for about 40 minutes or until the carrots are fork tender.
2. While the carrots are baking, mix your greek yogurt with your honey, set aside.
3. Remove carrots from oven. Place a dollop of your honey yogurt on the bottom of a plate. Put your carrots on top and sprinkle with pistachios.

I’m seriously salivating over here! I think I’m going to have to go make these again tonight…

Love always,
Erica