Preheat oven to 425 degrees F. Place carrots on a baking sheet.
In a small bowl, combine olive oil, salt, cumin, cinnamon, pepper, and maple syrup. Using a pastry brush or your hands, spread mixture onto carrots.
Roast carrots for 25 minutes.
While carrots are roasting, make the yogurt sauce. In a small bowl, whisk together the yogurt, salt, lemon zest, lemon juice, and cayenne. Set aside.
Transfer roasted carrots to a platter and drizzle with yogurt sauce. Top with toasted pistachios and fresh parsley. Serve immediately. Place leftovers in an airtight container and store in the refrigerator for up to 4 days.
Be sure to cover the entirety of the carrots when you add the olive oil/spice mixture. Turn carrots a few times to ensure every bit of carrot is enrobed in the mixture.
Depending on the size of your carrots, you may need to adjust the roasting time. If your carrots are extra large, add an additional 5 minutes.
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