Roasted Carrots are Carried to New Heights in this Recipe.
I’m a fan of roasted carrots. I particularly love them when they’re sitting on top of a cool yogurt sauce. But this recipe came about when I stumbled across an old recipe for toasted pistachio oil. It’s extremely simple. Slightly toast the nuts, grind them in a food processor, add warm olive oil, grind again, add a little salt and you’re done. Let it sit at room temperature overnight, then use it however you’d wish. This is not a clear oil. The ground up pistachios remain in the oil, which makes it burst with pistachio flavor. This stuff is really good.
Seeing as I had a couple bunches of really nice carrots I had planned on roasting, I decided the pistachio oil would be a great match, but I also wanted to add some creamy yogurt, so I first got started on my yogurt sauce. I chopped dried sour cherries, the green parts of a couple scallions and stirred them into whole milk Greek yogurt. A little salt was all that was needed to finish it off.
I then roasted the carrots with ground green cardamom, salt, pepper, and olive oil. After spreading the yogurt sauce on a platter, I spooned some of the pistachio oil on top and then placed the carrots on the sauce. I had toasted some additional pistachios and sprinkled them on top, along with some tarragon leaves.
Biting into those sweet carrots with a spoonful of the tart cherry yogurt was delicious, but when it was combined with the pistachio oil this reached a new height of deliciousness. Sometimes, you hit on a flavor combination that’s surprising. Sometimes it’s really good. But then there are those times where you knock it out of the park. This is one of those times. I can’t recommend any of my recipes more highly than this one. And once again, if you keep the rest of the meal really simple, you can spend your time on this one standout dish and put something truly special on the table.