Carrots are the most underrated vegetable. People think of them as filler — something you add to a mirepoix or put in a lunchbox raw. But when you roast them properly, they become sweet, caramelized, and almost candy-like. This recipe takes roasted carrots and makes them exciting. Harissa adds smoky heat, the yogurt brings cool creaminess, and toasted pistachios give you crunch. It is a side dish that regularly steals the show from whatever main I serve it with. Use whole carrots with the tops