Roasted Carrots with Yogurt and Pistachios

We had dinner recently at Via Carota and let me tell you, it did not disappoint. I immediately bought the cookbook and this has quickly become one of my favorite recipes. 

Via carota Roasted Carrots with spiced Yogurt and Pistachios

 

Ingredients

Salmoriglio (makes about 1½ cups)

            •          1/4 cup + 2 tablespoons lemon juice (from 2 lemons) 

            •          4 garlic cloves, finely grated (about 2 teaspoons)**

            •          1½ teaspoons salt 

            •          1/2 teaspoon red pepper chili flakes 

            •          1 teaspoon dried oregano 

            •          1 tablespoon water 

            •          3/4 cup  extra-virgin olive oil 

            •          1/4 cup neutral oil such as avocado

            •          a few sprigs fresh flat-leaf parsley, finely chopped

 

Roasted carrots

            •          2 cups water 

            •          1 tablespoon sugar 

            •          1 pound multicolored carrots (about 8), peeled ** 

            •          salt

            •          extra-virgin olive oil

            •          3/4 teaspoon cumin seeds, coarsely ground 

            •          1/3 cup Salmoriglio (recipe above) 

            •          1/4 cup toasted pistachios, chopped 

            •          1/2 cup full-fat Greek yogurt 

            •          large handful mixed fresh herbs, such as basil, mint, cilantro, parsley and chives**

 

Preparation

FOR THE SALMORIGLIO:

Combine the lemon juice, garlic, salt, chili flakes, oregano and water in a small bowl. Slowly pour in the oils, whisking constantly. Stir in the parsley.

Stir briskly just before using; the lemon and garlic will have settled to the bottom. Salmoriglio is best used the day it’s made, but will keep, refrigerated, for up to 3 days.

 

FOR THE ROASTED CARROTS:

Preheat the oven to 450 F (230 C). Stir water and sugar in a large baking dish to dissolve the sugar and add the carrots, coating them. Tightly cover the dish with foil and place it in the oven to steam the carrots until they’re tender when pierced with a fork, about 30 minutes. Drain off any water remaining in the dish, toss the carrots with salt and lightly coat with olive oil. Spread the carrots out in the dish and return to the oven, uncovered, to roast until browned, about 20 minutes. While the carrots are hot, toss them with about half the cumin, half the salmoriglio and the pistachios. Season the yogurt with salt and the rest of the cumin and spoon it onto a plate. Arrange the carrots on the yogurt and spoon the remaining salmoriglio over them. Refresh the herb leaves briefly in a bowl of ice water and pat them dry before piling loosely on top.

** I use frozen garlic cubes from trader joes

** If you can't find the fancy multicolored carrots - regular carrots are fine

**Use whatever herb or combination of herbs you like. You don't need to use them all