Roasted Carrots with Plenty of Herbs and Spiced Yogurt

Inspiration for recipes often derives from what I've recently eaten plus whatever ingredients are crowding my teensy fridge's shelves.  In this case, Monday's dinner borrowed elements from Saturday's exciting Mediterranean-spiced eggplant dish (courtesy of my wonderful dinner guest, Emily) and the quart of Greek yogurt she left in our fridge.  Thanks Em!

This dish is really all about the yogurt and herbs.  Go for the thickest, creamiest, most tangy Greek yogurt you can find to really play nicely with the sweetness of the carrots, raisins and pistachios.  It is extremely decadent, so a little spoonful goes a long way.  You'll want a lot of little spoonfuls.

Add the herbs by the fistful.  There are so many gorgeous herbs all over the garden and markets at the moment, so don't be shy.  I went with tarragon, chives, basil and mint, but feel free to sub out tarragon and add cilantro instead.  Parsley would be a welcome addition as well.  The point is to have an almost equal carrot to herb ratio.

We enjoyed this side salad with a piece of grilled chicken and some greens, but it could stand alone served on a bed of lentils or brown rice.  The variety in flavors and textures make every bite a little different, begging you to slow down and focus as you chew.  A little bit of Monday mindful eating - savor it.

ROASTED CARROT SALAD with PLENTY OF HERBS and SPICED YOGURT

2 pounds carrots, peeled, cut into discs
2 tbsp olive oil
salt and pepper

1 1/2 cup chopped herbs (mixture of tarragon, chives, basil, mint)
2 tbsp lemon juice
1/2 cup chopped pistachios
1/2 cup golden raisins

1 cup Greek yogurt
2 tsp cumin
2 tsp sweet paprika
2 tsp za'tar
zest of one lemon
pinch of salt

Preheat oven to 425 degrees.  Toss carrots with olive oil, salt and pepper and roast in oven until cooked through and slightly charred, stirring occasionally - about 20-25 minutes. 

Meanwhile, combine Greek yogurt with spices, lemon zest and salt.  Set aside. 

When carrots are roasted, mix them with all of the herbs, pistachios, raisins and lemon juice.  Taste for seasoning and add more salt if needed.

Top with dollops of the spiced yogurt to serve.