Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Glazed Roasted Carrots over Zesty Yogurt with Crunchy Pistachios
Serving Amount
Ingredients
3 Tbsp. olive oil
Zest and juice from 1 lemon, divided
1 Tbsp. honey
Salt and pepper to taste
Spray oil
15 carrots, cleaned with ends removed
3⁄4 cup 2% Greek yogurt
1 garlic clove, finely minced
1⁄4 cup pistachios, finely chopped
2 Tbsp. Italian parsley, chopped
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
In a small bowl, combine olive oil, half of the lemon juice, honey, and salt and pepper to taste.
Step 3
Spray a foil-lined baking sheet with oil and place the carrots leaving space between. Gently pour and brush the olive oil mixture over the carrots and roast until fork-tender, reserving about 2 tbsp for brushing after roasting. Roast for about 20-45 minutes depending on your oven and the thickness of the carrots.
Step 4
While the carrots are roasting, prepare the yogurt sauce. Combine Greek yogurt, the rest of the lemon juice, half of the lemon zest, garlic, salt and pepper. Taste and add more salt as necessary.
Step 5
When carrots are finished roasting, add more of the olive oil and honey mixture. Spread yogurt sauce across a plate using a spoon. Gently place carrots on top of the yogurt. Garnish with chopped pistachios, the rest of the lemon zest and parsley.
