Roasted Carrots with Pistachios, Sumac, and Yogurt-Lime Drizzle

Norton/Penguin Random House
I love the Wednesday editions of The Vancouver Sun (we get the ECO friendly digital version) as it offers a food section full of recipes. Some weeks I don't see anything I want to try. Other weeks I see a ton of ideas that inspire me. Over the years some of my most unique recipes have been gleaned from these pages.

Today this carrot recipe by Vermont cooking teacher Molly Stevens from her book All About Dinner (Norton/Penguin Random House) leapt off the pages for me. Why? Earlier in the year I had tried and thoroughly enjoyed a Persian Chicken Noodle Soup recipe that included Ground Sumac, an herb I had never tried. It was delicious and is definitely on my make it again list. But it only uses a little sumac, so I was wondering how I would use the rest up.  Voila! Question asked and answered.

I have the carrots, I have some thick Greek Yogurt, I have fresh lime and I have the some fresh coriander. All I'm missing is the pistachios which I love. I'll be heading out to pick them up as soon as possible and then it will definitely hit the menu that night! YUM! Be sure and check back as I'll be adding some final notes to this post as soon as I have a chance to try it.  

If you love roasted carrots, I have 2 other fabulous recipes on my blog you can also give a try!
I hope this recipe tastes as good as it looks!  I can't wait to try it. Enjoy!
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Roasted Carrots with Pistachios, Sumac, and Yogurt-Lime Drizzle
Serves: 4

2 lbs.                Carrots (If thin carrots are not available, slice thick carrots into long, slim strips or chunks. “Baby” carrots are too moist for roasting.)
2 T                   Olive oil
Salt and freshly ground pepper
1/4 C                Shelled pistachios
1/4 C                Whole milk yogurt (Greek or regular) or crème fraîche
1 to 1 1/2 tsp    Fresh lime juice
1/2                    Ground sumac
3 T                    Chopped fresh coriander, mint or flat-leaf parsley (optional)

Place oven rack in upper and lower thirds. Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.

Spread carrots in a single layer on baking sheet, drizzle with oil and sprinkle with salt and pepper. Roast carrots on lower rack of preheated oven, stirring after 15-20 minutes and rearranging them in a single layer. They should be tender after 30-45 minutes.

Spread pistachios on a smaller baking sheet and roast on the top rack of the preheated oven until darkened and fragrant, about 5 minutes. Shake the sheet halfway through roasting so they toast evenly. Cool, then chop.

Put yogurt in a small bowl and season to taste with the lime juice, salt and pepper. Whisk in water (1-2 tsp) if necessary for pouring.

Transfer carrots to a platter. Before serving, drizzle with the seasoned yogurt, sprinkle with the sumac and pistachios, and top with fresh herbs.