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Ingredients
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Carrots
Tahini Yogurt
Garnish & Finish
Method
Carrots
Prepare and roast carrots
Preheat the oven to 425°F (220°C). Peel (if desired) and trim the carrots; if they are thick, halve or quarter them lengthwise so pieces are roughly uniform and about 1/2–3/4 inch thick. Pat dry. Toss carrots in a mixing bowl with 2 tbsp olive oil, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp lemon zest until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment paper, leaving space between pieces. Roast for 20–25 minutes, stirring or shaking the pan halfway through, until carrots are tender and caramelized at the edges. If you prefer a bit of char, broil for an additional 1–2 minutes, watching closely. Remove from oven and let rest 5 minutes.
Tahini Yogurt
Make the tahini yogurt
While carrots roast, whisk together 1 cup plain Greek yogurt and 3 tbsp well-stirred tahini in a medium bowl until smooth. Add 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp maple syrup or honey, and 1 tbsp warm water to loosen the sauce; whisk until homogenous. Season with 1/2 tsp fine sea salt and 1/4 tsp black pepper. Taste and adjust: add a little more lemon for brightness, water to thin, or salt to balance. The final consistency should be thick but pourable/spreadable.
Garnish & Finish
Toast pistachios and finish garnish
While carrots finish resting, warm a small skillet over medium heat. Add 1/4 cup shelled chopped pistachios and toast, stirring frequently, 2–3 minutes until fragrant and lightly deepening in color; remove immediately to cool. In a small bowl, whisk 1 tbsp extra-virgin olive oil with 1/2 tbsp lemon juice and 1/4 tsp smoked paprika (if using).
Assemble
Spread the tahini yogurt in a shallow serving dish or on a platter. Arrange the roasted carrots on top of the yogurt in a single layer or slightly overlapped. Drizzle the olive oil–lemon mixture over the carrots. Sprinkle the toasted chopped pistachios and 2 tbsp chopped fresh parsley evenly. Finish with a pinch of flaky sea salt (about 1/4 tsp) and an optional extra grind of black pepper. Serve warm or at room temperature.