- Preparation
- 10 min
- Cooking
- 30–40 min
- Chilling / resting
- None
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 600 g carrots
- 2 tbsp olive oil
- 150 g Greek yoghurt
- 25 g pistachios
- 0.5 whole lemon
- 1 small bunch parsley
- salt and black pepper
Method
- Heat oven to 200°C / 180°C fan. Cut carrots lengthways; toss with oil and seasoning. Roast 30–40 minutes until tender.
- Spread yoghurt on a serving plate. Top with carrots, chopped parsley and pistachios. Squeeze over lemon.
Make ahead
Roast alongside the chicken. Plate just before serving; pistachios contain nuts.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Pistachios (nuts). Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.