Roasted Carrots with Pistachios & Yogurt-Lime Drizzle

This recipe was designed for long, skinny carrots—the kind you find at the market with their greens still attached—but any fresh carrots will do. Stay away from the sacks of so-called “baby” carrots, because they are full of moisture and won’t develop the crisp caramelized surfaces that are the best part of any roasted vegetable. If your carrots are indeed slender, leave them whole, but if you’re using thicker, blunter ones, cut them into angular pieces to create as much surface area as possible. If you find multicolored carrots at the market, they make this dish even prettier. The trio of toppings provides a contrast of tastes, textures, and colors: Toasted pistachios contribute crunch, and richness. A sprinkle of ground sumac, a brick-red spice with a fruity, sour taste, balances the candied sweetness of the carrots and adds more color. And a drizzle of lime-spiked yogurt (or crème fraîche) provides a little creaminess to bring the whole thing together.

The carrots are best served warm or at room temperature, but not chilled. Most often, I present this family-style on a large platter to show off the jeweled colors. If you’re cooking for a bigger crowd, double the recipe, but use a second baking sheet so the carrots have room to caramelize. Rule number one for roasting vegetables: Never crowd the pan! If you roast the carrots ahead; wait to add the toppings until just before serving.

Serves 4  

2 pounds carrots, preferably long, skinny ones

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

¼ cup shelled pistachios

¼ cup plain whole-milk yogurt (Greek or regular) or crème fraiche

1 to 1½ teaspoons fresh lime juice

½ teaspoon ground sumac

3 tablespoons chopped fresh cilantro, mint, or parsley (optional)

Heat the oven to 400°F convection (425°F non-​convection) with racks in the upper and lower thirds. Line a heavy rimmed baking sheet with parchment paper, if you have it.

Look over the carrots to figure out how you want to prepare them. If you have skinny, young carrots, leave them whole and scrub them instead of peeling. I like to leave about an inch of the green tops on, as long as they are fresh-looking—if you choose to do so, trim and scrub any grit from where the tops sprout from the carrot. If the carrots are much thicker than a cigar, cut them lengthwise in half. If you’re using blocky, mature carrots, cut them on a diagonal into irregular ¾- to 1-inch chunks. No matter how you cut them, aim for pieces that are around the same size, but don’t fret about having entirely uniform pieces; the thinner pieces and tips will brown up while the thicker pieces will offer more bite. Pile the carrots onto the baking sheet. Drizzle with the oil and season with salt and pepper to taste. Toss the carrots with your hands to coat lightly, and spread into a loose single layer.

Slide the baking sheet onto the lower oven rack and roast, stirring after 15 to 20 minutes and shaking the pan to restore an even layer, until the carrots are tender when pierced with the tip of a paring knife and browned and caramelized in spots, 30 to 45 minutes. (The fresher the carrots, the more quickly they will cook—and the more they will brown, thanks to their higher natural sugars content. Carrots that have been in storage for a long time may not brown much, so use the tenderness test.)

Meanwhile, spread the pistachios onto a smaller baking sheet. Toast on the top rack in the oven, shaking the pan about halfway through so they toast evenly, until slightly darkened and fragrant, about 5 minutes. Remove from the oven. When cooled enough, chop the toasted pistachios medium-fine and set aside.

Place the yogurt or crème fraîche in a small bowl and whisk in lime juice to taste. Whisk in just enough water (1 to 2 teaspoons) to get a smooth, pourable consistency. (If using regular yogurt, you won’t likely need any water.) Season with salt and pepper. Set aside.

Arrange the carrots on a serving platter and serve warm or at room temperature. Just before serving, drizzle the seasoned yogurt over the carrots. Sprinkle with the sumac and chopped pistachios. Top with the fresh herbs, if using.

Recipe from All About Dinner: Simple Meals, Expert Advice, by Molly Stevens (Norton, 2019)