Roasted Pineapple w/ Yogurt & Pistachios

serves 4-5

recipe adapted from Bon Appetit Magazine

• 1/3 cup (packed) dark brown sugar
• 1/2 cup orange juice
• 1 tablespoon honey
• 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8-10 wedges
• 1/4 cup Greek yogurt
• 1/3 cup roasted pistachios, coarsely chopped (I used salted)
• 2 tablespoons torn fresh mint leaves

Preheat oven to oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.

Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly.

Divide pineapple among plates. Spoon Greek yogurt alongside. Garnish with nuts and mint