Roasted Carrots over Greek Yogurt with Crushed Pistachios and Pomegranate Seeds!!
This one is so easy and you don’t even really need a real recipe. Just add peeled carrots to a baking dish and drizzle & toss in olive oil. Bake at 425 F for about 30 minutes or until carrots are nice and soft.
Spread a dollop of Greek yogurt on a plate, and add the carrots. Top with some roughly chopped up pistachios and pomegranate seeds. Season with salt and pepper, and that’s it! I also will add a drizzle of honey sometimes.