Maple-Roasted Carrots With Harissa Yogurt

Ingredients

• Approx. 21 small-medium carrots
• 2 Tbsp extra virgin olive oil
• 2 Tbsp pure maple syrup
• Salt, to taste
• 1/8 cup raw pistachios, chopped
• 1/8 cup fresh parsley, chopped
• 1.5 tsp lemon zest
• 1/2 cup plain greek yogurt ((benefits of Greek yogurt))
• 1 Tbsp harissa paste
• 1/2 tsp garlic powder
• 1 tsp lemon juice
• Salt, to taste

Instructions

1. 1

   Preheat oven to 400F.

2. 2

   Wash and dry carrots well, removing green tops if necessary. Spread carrots on a large baking sheet, and toss in olive oil, maple syrup, and salt until well-coated.

3. 3

   Place baking sheet in the oven for about 25-30 minutes, tossing once halfway through. Carrots are done when they are slightly browned and tender.

4. 4

   While the carrots cook, chop the parsley and pistachios. Zest the lemon and set aside.

5. 5

   Next, prepare the harissa yogurt by combining all sauce ingredients in a small bowl, mixing well.

6. 6

   Spread harissa yogurt sauce on a serving dish and top with roasted carrots. Sprinkle chopped parsley, pistachios, and lemon zest overtop. Add salt if desired. Enjoy immediately!