Ingredients

• 2 pounds small rainbow carrots, peeled or scrubbed well (leave a bit of the carrot tops, if possible)
• extra-virgin olive oil
• kosher salt and freshly-ground black pepper
• ½ cup greek yogurt
• juice and zest from 1 orange
• a few sprigs fresh tarragon
• ¼ cup chopped pistachios
• Aleppo pepper (optional)

Instructions

1. Preheat the oven to 425. On a foil-lined baking sheet, toss carrots with olive oil, salt, and pepper to taste. Spread in an even layer, and roast for 25 – 30 minutes, until carrots are tender and lightly caramelized. Remove and set aside.
2. Stir the orange juice and zest into the yogurt, season with salt and pepper, then swirl the yogurt onto a serving platter. Top with the roasted carrots, then sprinkle pistachios and tarragon over the top. Add another bit of salt and a pinch of Aleppo pepper, and serve.