Preheat oven to 425°F. Line a rimmed baking sheet or 9x13 casserole dish thoroughly with aluminum foil, making sure there are no gaps in the foil (otherwise, caramelized maple syrup will harden on the pan, making it difficult to clean).

Scrub the carrots and trim any greens/stems off. Peel the carrots and spread them out on the foil-lined baking sheet. Pour ¼ cup olive oil over the carrots and stir around to coat. Season to taste with kosher salt and pepper. Drizzle half of the maple syrup (⅛ cup) evenly over the carrots, and then pour the water into the sheet pan. Cover tightly with more foil and bake undisturbed for 30 minutes.

Take pan out of the oven, remove foil cover, gently turn carrots, and drizzle the remaining ⅛ cup of maple syrup over the carrots. Return pan to oven and bake for another 30–45 mins, depending on carrot size, until carrots are tender and the maple syrup has begun to caramelize.

Meanwhile, combine Greek yogurt, lemon juice, and all spices in a medium bowl, stirring well. Keep chilled.

When ready to serve, swirl big spoonfuls of the spiced yogurt across a large platter and carefully nestle the roasted carrots on top. Finish by scattering the chopped pistachios over the carrots and yogurt. Carrots can be served warm from the oven, room temperature, or even chilled if you prepare them ahead. They are delicious every way.