Serves: 6

Active time: 10 minutes
Total time: 35 minutes

Ingredients:

• 2 large bunches carrots, leafy tops trimmed or removed
• 1/3 cup unsalted pistachios
• 1/4 teaspoon cumin
• 1 cup plain, nonfat Greek yogurt
• 1 tablespoon tahini
• Juice of 1 lemon
• 1/16 teaspoon salt
• 1/2 tablespoon olive oil
• 1/4 cup cilantro, chopped

Directions:

1. Heat oven to 385 degrees.
2. Line 2 sheet pans with parchment paper. On one sheet pan, spread out pistachios. On the other, drizzle carrots with olive oil. Sprinkle cumin on carrots.
3. Roast pistachios for 10 minutes and carrots for 30 minutes.
4. While pistachios and carrots are cooking, mix yogurt with tahini, lemon, salt, and 2 tablespoons water. Mix until smooth so there are no chunks of tahini remaining. For a smoother sauce, add more water.
5. Drizzle carrots with yogurt and top with pistachios and cilantro. Serve with extra yogurt.

Estimated nutrition per serving:

Calories from Fat: 54| Total Fat: 6g| Saturated Fat: 1g| Sodium: 166mg| Carbohydrates: 22g| Dietary Fiber: 6g| Protein: 7g| Sugars: 11g

Recipe by: meatlessmonday.com