Roasted Local Carrots Recipe

Preheat and prepare carrots

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it. Pat the carrots dry with a towel. If carrots are uneven in thickness, halve or quarter them lengthwise so pieces are roughly uniform (about 1/2-inch thick on the largest side) so they roast evenly.

Season carrots

In a large bowl, toss the carrots with 2 tbsp extra-virgin olive oil, 1 tsp honey, 3 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp smoked paprika (if using), and 1 tsp lemon zest until evenly coated.

Roast

Arrange the carrots in a single layer on the prepared baking sheet, cut side down where applicable. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until they are browned at the edges and tender when pierced with a fork. Exact time depends on carrot size — smaller carrots may take 15–18 minutes, larger up to 30 minutes.

Finish

When carrots are cooked, remove from oven and let rest on the pan 2–3 minutes. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired. Transfer to a serving platter while preparing the tzatziki and garnishes.

Prepare cucumber

Peel (optional) and grate the cucumber on the large holes of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel and season lightly with a pinch of salt. Let sit 5 minutes, then press or squeeze out as much liquid as possible to avoid a watery tzatziki (you should get about 1/2 cup drained cucumber).

Mix tzatziki

In a medium bowl, combine 1 cup Greek yogurt, the drained 1/2 cup grated cucumber, 1 minced garlic clove, 1 tbsp finely chopped fresh dill, 1 tsp fresh lemon juice, 1/2 tsp extra-virgin olive oil, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Stir until smooth and well blended. Taste and adjust lemon, salt, or dill as desired. Chill in the refrigerator for at least 10 minutes (or up to 2 hours) to let flavors meld.

Toast pistachios

While carrots roast (or in a small skillet over medium heat), toast 2 tbsp shelled pistachios, tossing frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and roughly chop. Let cool.

Assemble and finish

Spread a generous spoonful of chilled tzatziki on the serving platter or individual plates. Arrange the warm roasted carrots on top or beside the tzatziki. Drizzle the carrots lightly with 2 tsp runny honey (you can warm the honey for 5–10 seconds in the microwave to thin it). Scatter the toasted chopped pistachios over the carrots and tzatziki. Finish with a few pinches of lemon zest, a crack of black pepper, and a small sprinkle of microgreens or chopped parsley if using. Serve immediately with lemon wedges on the side.