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Carrots with Yogurt & Pistachios

Roasted carrots served on a bed of Greek yogurt, topped with chopped pistachios and drizzled with pomegranate molasses on a plate.

Put a Mediterranean spin on your roasted carrots to step up the flavor!

Ingredients

  • Carrots, peeled and halved
  • Olive oil
  • 1–2 cloves garlic, minced
  • Salt
  • Plain Greek yogurt
  • Roasted pistachios, chopped
  • Pomegranate molasses

Instructions 

  1. Toss peeled, halved carrots with olive oil, minced garlic and salt, then roast at 425 degrees F for 25 minutes or until tender.
  2. To serve, spread plain Greek yogurt on a platter and top with the roasted carrots, chopped pistachios, and a good drizzle of pomegranate molasses.