Preheat oven to 425 degrees. Line a large rimmed baking tray with parchment paper. Arrange the carrots and onions on the baking tray, adjusting so they are in an even layer.
In a small mixing bowl whisk together olive oil, lemon juice, cilantro, minced garlic, and salt. Brush this marinade all over the carrots and onions coating them evenly on all the sides.
Place the tray in the preheated oven and roast for about 30 mins, turning them a couple of times. Note: In my convection oven I turn them during the last 5 mins or so. But you may want to check them after 20 mins. After 30 mins roast longer if needed. Roasting time may vary depending on the thickness of the carrots.
Herb Chutney
Toast cumin seeds in a small pan over low-medium heat and allow them to cool.
Add green chilies, ginger, garlic, toasted cumin seeds, cilantro, parsley, and scallions to the food processor. Add salt, lemon juice, olive oil, and pepper. Pulse a few times until all the ingredients are finely chopped.
Then add the mint and pulse a few more times until the mint blends well with the remaining marinade. Note: Over pulsing mint can sometimes make the marinade turn brownish, so add it in the end). This should make about 0.75 cups of marinade.
Serving
Spread the greek yogurt on a 12" X 9" - ish serving platter. Line the roasted carrots on the yogurt. Stack them up as needed to fit the platter. Arrange the roasted onions on top. Spoon over the herb chutney. Garnish with crushed cumin seeds, chopped pistachios and pomegranate seeds. Serve immediately.
Video
Notes
Note:
Have only bagged carrots? Assuming they are thicker than the fresh carrots, peel and then half them lengthwise
To make this side dish vegan, use dairy-free greek yogurt or skip the yogurt
Allergic to nuts? Skip them or add crunchy roasted pepitas