Roasted Carrots with Pistachios
Category: Side Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots | 650g |
| Unsalted Pistachios | 80g |
| Garlic | 3 cloves |
| Fresh Rosemary | 3 sprigs |
| Fine Salt | to taste |
| Extra Virgin Olive Oil | to taste |
Instructions:
To prepare these Roasted Carrots with Pistachios, start by thoroughly washing the carrots and cutting off their ends. Next, slice them in half lengthwise. Once the carrots are prepped, place them in a large bowl and add the peeled garlic cloves and fresh rosemary sprigs. Drizzle a generous amount of extra virgin olive oil over the carrots, making sure they are well coated.
While the carrots soak up the oil, roughly chop the pistachios using a sharp knife, creating a coarse texture. Sprinkle the chopped pistachios into the bowl with the carrots, garlic, and rosemary, mixing everything gently to combine.
Transfer the carrot mixture to a baking sheet, arranging the carrots in a single layer to ensure even roasting. Sprinkle with fine salt to taste, and place the sheet in a preheated oven at 200°C (400°F) for about 30-35 minutes, or until the carrots are tender and golden-brown on the edges.
Once the carrots are roasted to perfection, remove them from the oven. Serve hot, garnished with any remaining pistachios and rosemary if desired. This dish is a perfect side to elevate any meal, offering a delightful blend of roasted sweetness and crunchy pistachio goodness.
