Roasted Carrots over Greek Yogurt with Crushed Pistachios and Pomegranate Seeds

Name: Roasted Carrots over Greek Yogurt with Crushed Pistachios and Pomegranate Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 lb Peeled carrots; 2 tbsp Olive oil; 0.5 cup Greek yogurt; 0.25 cup Roughly chopped pistachios; 0.25 cup Pomegranate seeds; pinch Salt; pinch Pepper; 1 tsp Honey

10 mins prepServes 2

An easy and delicious dish featuring roasted carrots served over a dollop of Greek yogurt, topped with crunchy pistachios and juicy pomegranate seeds, seasoned with salt and pepper, and an optional drizzle of honey.

2 servings

Checkout experience

Shop ingredients

Instructions

Add peeled carrots to a baking dish and drizzle & toss in olive oil. Bake at 425 F for about 30 minutes or until carrots are nice and soft. Spread a dollop of Greek yogurt on a plate, and add the carrots. Top with some roughly chopped up pistachios and pomegranate seeds. Season with salt and pepper. Optionally, add a drizzle of honey.

View original recipe

Roasted Carrots over Greek Yogurt with Crushed Pistachios and Pomegranate Seeds

What you need

Instructions

More recipes

Cinnamon Roll Apple Pancakes

Honey Jalapeño Grilled Cheese

Hot Honey Grated Halloumi Eggs on Cucumber Yogurt Sourdough Toast

Perfect Soft-Boiled Egg

Mixed Berry Galette

Grilled Peaches on Sourdough with Labneh, Chili Crisp, and Basil

Smashed Feta and Egg Flatbread with Lime-Pickled Onions

Peaches and Ice Cream with Olive Oil & Flaky Salt

Chocolate Covered Potato Chips

Rosemary Honey Mustard Breakfast Sandwiches

Grilled Salmon and Peaches with Burrata and Chimichurri

No-Mayo, Herby Egg Salad Sandwiches