Roasted Carrots – Smithey Ironware

Ingredients

• 3 BUNCHES MEDIUM SIZED CARROTS, PREFERABLY STEMS ON
• ½ CUP EXTRA VIRGIN OLIVE OIL
• SALT AND PEPPER TO TASTE
• 2 TBSP GROUND CUMIN
• 1 PINT LABNEH OR GREEK YOGURT
• ¼ CUP PARSLEY LEAVES
• 1 CUP WALNUT PESTO- SEE RECIPE
• ½ LEMON
• 1 CUP RAW WALNUT PIECES
• 1 TSP ZA’ATAR
• ¼ CUP PARSLEY CHOPPED
• ¼ CUP EXTRA VIRGIN OLIVE OIL