Roasted Carrots Recipe with Green Labneh and Pistachios | Saveur

Ingredients

• 1½ lb. rainbow carrots, leafy tops trimmed, cleaned
• 3 Tbsp. olive oil
• 2 tsp. ground cumin
• 2 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper
• 12 oz. labneh, or plain full-fat Greek yogurt
• 1 cup coarsely chopped cilantro
• 1 cup coarsely chopped parsley leaves
• ¼ cup fresh lemon juice, plus more
• 1 small garlic clove, finely chopped
• ¼ cup roasted salted shelled pistachios, coarsely chopped