Tumeric Roasted Carrots with Yogurt and Pistachios

Carrots may seem like a vegetable relegated to cold winter months, where root vegetables are the only decent looking produce at the grocery store, but they are actually delicious and in season in the late summer.  Thin carrots with the greens still attached and beautiful colourful varieties are all plentiful in the markets (and some grocery stores!).

This recipe really kicks up the flavour.  The carrots are roasted with warm and slightly bitter spice and served at room temperature with rich yogurt.  I also add chopped pistachios for some welcome crunch.

While you can serve the carrots warm, this dish tastes best at room temperature and can be roasted 4 hours ahead.  If you have difficulty finding fresh tumeric, feel free to substitute ground, which is what I used and it was delicious.

If your carrots still have their green tops attached- they are edible and make a wonderful pesto, just substitute 3/4 of the basil in your traditional pesto recipe.

Tumeric Roasted Carrots with Yogurt and Pistachios
Adapted from Alison Roman’s Dining In

1 pound small carrots, scrubbed, tops trimmed to about 1/2 inch
3 Tbsp olive oil
1 Tbsp finely grated fresh tumeric or 1/2 tsp ground tumeric
2 tsp cumin seed
2 tsp fennel seed
kosher salt and freshly ground black pepper
3/4 cup full-fat Greek yogurt
1 garlic clove, finely grated
2 Tbsp fresh lemon juice
1/4 cup chopped pistachios

Preheat the oven to 450F

If using carrots on the larger side, halve them lengthwise. Toss the carrots with the olive oil, tumeric, cumin, and fennel on a rimmed baking sheet and season with salt and pepper. Roast, shaking the pan occasionally, until the carrots are evenly brown and tender (but not totally soft), 20 to 25 minutes. (Note: if your carrots are on the longer side, this might take a bit longer.) Remove from the oven and set aside.

Combine the yogurt, garlic, and 1 Tbsp of the lemon juice in a small bowl, and season with salt and pepper.

Spoon the yogurt mixture on the bottom of a large serving platter or bowl and scatter the carrots on top, making sure to scrape any of the oily seeds from the baking sheet on top as well. Top with the chopped pistachios.