Roasted Carrots with Yogurt, Pistachios, and Balsamic

Notes

This recipe is simple enough to be a weeknight staple, but it packs a ton of flavor. I also love it because it represents a general approach I like to take to making vegetable dishes– first we cook the vegetable itself, and then we layer different textures, flavors, and elements on top of that.

I'm using carrots here, but this recipe works with basically any roasted root vegetable. I've done it with sweet potatoes, fennel, and beets, and I'm sure it would work great with many others.