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.
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.
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.
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!