1 bunch of carrots, peeled
2 tablespoons of Bull City Olive OilRosemary Infused olive oil, (plus more for garnish)
1 teaspoon of salt
2 tablespoons plain Greek yogurt
1 teaspoon edible rose petals
½ tablespoon chopped pistachios
- Preheat the oven to 425 F.
- Toss the carrots with the rosemary olive oil and salt, then arrange in a single layer on a baking sheet. Do not overcrowd the carrots.
- Roast the carrots for 15-20 minutes, until the carrots are fork tender and have charring on the sides. Remove the carrots from the oven.
- Spread the yogurt on the bottom of a serving dish. Pile the carrots on top of the yogurt, then drizzle on a small amount of olive oil and sprinkle the rose petals and pistachios.
Feel free to experiment with different flavor olive oils or extra virgin! Tuscan Herb, Harissa, Garlic...the possibilities are endless. And delicious