Crispy Roasted Carrots with Greek Yogurt and Pistachios

Preheat the oven to 220°C (425°F).
Peel and cut the 300 gr Carrots lengthwise.
Roughly chop the 30 gr Pistachio Roasted and finely chop the 10 gr Parsley.

In a large baking tray, combine the carrots with:
- 2 tbsp Olive oil extra virgin
- 1 tsp Table salt
- 1 tsp Black Pepper - Powder
- 1 tsp Smoked paprika

Mix well to ensure the carrots are evenly coated.

Bake in the preheated oven for 25–30 minutes, or until tender, caramelized, and slightly crispy around the edges.
While the carrots are roasting, prepare the sauce by mixing in a small bowl:
- 150 gr Strained Yogurt
- the juice of ¹/₄ piece Lemon
- a pinch of salt

To serve, spread the sauce evenly onto a plate.
Arrange the warm roasted carrots on top.
Drizzle with 1 tbsp Honey and generously sprinkle with the chopped pistachios and fresh parsley.