Add a pinch of salt if you do not add goat cheese or feta
¼cupfinely chopped pistachiossesame seeds, or toasted sunflower seeds
¼cupfresh mintleaves torn with your hands
Instructions
Preheat the oven to 425°F. Line a large baking sheet with unbleached parchment paper.
Spread carrots on the prepared baking sheet and toss with oil. Season with salt and pepper. Roast for 30 minutes, or until tender.
In a medium bowl, mix together the softened goat cheese and yogurt until smooth. Add Calabrian chilies or harissa if you like a spicy element. Spread the goat cheese-yogurt mixture on the bottom of a serving platter. Top with roasted carrots and sprinkle with chopped pistachios. Garnish with mint, if desired.
Notes
Other vegetables can be subbed here instead of the carrots. You can also use the yogurt mixture as a dip.