Zanahorias asadas glaseadas sobre yogur con un toque cítrico y pistachos crujientes

Ingredientes

• 3 Tbsp. olive oil
• Zest and juice from 1 lemon, divided
• 1 Tbsp. honey
• Salt and pepper to taste
• Spray oil
• 15 carrots, cleaned with ends removed
• 3/4 cup 2% Greek yogurt
• 1 garlic clove, finely minced
• 1/4 cup pistachios, finely chopped
• 2 Tbsp. Italian parsley, chopped

Preparación

1. 1

   Preheat oven to 425 degrees F.

2. 2

   In a small bowl, combine olive oil, half of the lemon juice, honey, and salt and pepper to taste.

3. 3

   Spray a foil-lined baking sheet with oil and place the carrots leaving space between. Gently pour and brush the olive oil mixture over the carrots and roast until fork-tender, reserving about 2 tbsp for brushing after roasting. Roast for about 20-45 minutes depending on your oven and the thickness of the carrots.

4. 4

   While the carrots are roasting, prepare the yogurt sauce. Combine Greek yogurt, the rest of the lemon juice, half of the lemon zest, garlic, salt and pepper. Taste and add more salt as necessary.

5. 5

   When carrots are finished roasting, add more of the olive oil and honey mixture. Spread yogurt sauce across a plate using a spoon. Gently place carrots on top of the yogurt. Garnish with chopped pistachios, the rest of the lemon zest and parsley.