Carrots need little fuss to become the center of a good side dish. Roast them until their edges turn dark and sweet, then set them over lemony yogurt so each serving gets a cool, tangy contrast.
Season for caramelized edges
Heat the oven to 425°F. Scrub 1½ pounds of carrots and halve any thick ones lengthwise so the pieces are close in size; toss them with 1½ tablespoons olive oil, ½ teaspoon kosher salt, and several grinds of black pepper. Spread them cut-side down on a rimmed baking sheet with room between the pieces, which helps them roast instead of steam.
Make the cool yogurt base
Roast the carrots for 25 to 35 minutes, turning once, until a knife slides easily into the thickest piece and the edges are browned. While they roast, stir together ¾ cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and a pinch of salt. Taste before adding more lemon; the yogurt should be bright but still mellow enough to balance the carrots.
Finish just before serving
Spread the yogurt across a shallow serving plate and arrange the warm carrots on top. Finish with 2 tablespoons chopped pistachios, a few thyme leaves, and a light drizzle of olive oil. Serve promptly while the carrots are warm and the pistachios are crisp, with flatbread nearby to catch the yogurt left on the plate.