(inspired by the wood-fire roasted carrots at Lampo Neapolitan Pizza)

Serves 2-4

• 2 bunches baby rainbow carrots, scrubbed, peeled and trimmed
• 1 tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper
• ¼ cup pistachios
• 1 cup sumac yogurt sauce
• 1 tablespoon chives, finely chopped

Preheat oven to 425℉.

Toss the carrots with the olive oil. Place on a sheet pan lined with parchment paper and season with salt and pepper to taste. Roast in the oven for 20-25 minutes. While the carrots are roasting, place the pistachios in a small oven proof pan. During the last 5 minutes of cooking time, place the pistachios in the oven and toast until fragrant. Remove the carrots and pistachios from the oven. Roughly chop the pistachios and set aside.

Spread the sumac yogurt sauce on the bottom of a platter. Place the roasted carrots on top of the sauce and sprinkle with the toasted pistachios and chives.

Sumac Yogurt Sauce

(adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi)

• 7-8 ounces non-fat Greek yogurt
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice, freshly squeezed
• 1 ½ tablespoons extra-virgin olive oil
• 2 teaspoons sumac
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground

Place yogurt, lemon zest, lemon juice, olive oil, sumac, salt and pepper in a small bowl and stir to combine.