Smooshed Carrots w/ Pistachio Cilantro Pesto & Pickled Onions

I was cooking for 4, so I made and wrote this recipe in smaller ratios. If you are going to serve it as an appetizer, love a leftover, or are serving more people, definitely double the recipe and serve with some warm pita to scoop! It would be a great side with some harissa marinated chicken thighs, or even alongside the Green Meatballs from a few weeks ago. I don't always stock whole spices, but Ottolenghi recipes always ask for fresh, so if you can find a bulk bin at Sprouts or your local market, that will help! If you prefer to use your ground spices, reduce the yield a smidge. I wrote in “roughly chopped” but if you have a mortar and pestle, just a quick rough up in there is ideal.

Read through the recipe before cooking. You can save time by stirring up the yogurt and pesto while the carrots are roasting.

I made the carrots as written, but the cookbook says that chunks of sweet potatoes or butternut squash are an easy swap. I don’t know if I’d use as much water in that case personally, but that wasn’t noted in the recipe.

Recipe adapted from [Ottolenghi Test Kitchen[(https://amzn.to/3WQtuTM).