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Makes 4 servings 1x
Preheat the oven to 450ºF/230Cº. Stir water and sugar in a large baking dish to dissolve the sugar and add the carrots, coating them. Tightly cover the dish with foil and place it in the oven to steam the carrots until they’re tender when pierced with a fork, about 30 minutes. Drain off any water remaining in the dish, toss the carrots with salt, and lightly coat with olive oil. Spread the carrots out in the dish and return to the oven, uncovered, to roast until browned, about 20 minutes. While the carrots are hot, toss them with about half the cumin, half the salmoriglio, and the pistachios. Season the yogurt with salt and the rest of the cumin and spoon it onto a plate. Arrange the carrots on the yogurt and spoon the remaining salmoriglio over them. Refresh the herb leaves briefly in a bowl of ice water and pat them dry before piling loosely on top.
— Recipe from Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant