Roasted Carrots With Pistachios
This colorful mix of tasty carrots, fresh mint, and delicious pistachios can bring sophistication and remarkable flavors to your next family meal.
- 2 small bunches carrots, any color, with their tops (about 1½ lbs./700 g)
- 3 tbsp (45 mL) olive oil, divided
- ½ tsp (2 mL) cumin
- ½ tsp (2 mL) salt, divided
- ½ cup (125 mL) chickpeas, drained and rinsed
- 2 tbsp (30 mL) red wine vinegar
- 1 tbsp (15 mL) honey
- ⅓ cup (75 mL) shelled pistachios
- ¼ cup (60 mL) loosely packed fresh mint, plus more for serving
Place the Stone Bar Pan in the oven and preheat to 425°F (220°C).
Remove the tops from the carrots, saving some for serving, and scrub them clean. Cut at an angle into 2–3" (5–7.5-cm) pieces. For thicker carrots, cut in half lengthwise.
Toss the carrots with 1 tbsp (15 mL) of the oil, cumin, and ¼ tsp (1 mL) of the salt in a large bowl. Carefully remove the pan from the oven and add the carrots in a single layer.
Bake for 10 minutes; add the chickpeas to the pan and stir. Bake until the carrots are browned and tender when pierced with a fork, 8–10 more minutes.
Whisk the vinegar, honey, remaining oil, and remaining salt in a small bowl to make a vinaigrette. Process the pistachios, mint, and 3 tbsp (45 mL) of the vinaigrette in the Manual Food Processor until the pistachios and mint are coarsely chopped.
When the carrots are cooked, remove the pan from the oven and immediately pour on the remaining vinaigrette, stirring to coat.
To serve, place the carrots on a platter and top with the pistachio mixture, extra mint, and carrot tops, if you’d like.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 170, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 19 g, Fiber 5 g, Sugars 9 g (includes 3 g added sugar), Protein 3 g
Young spring carrots have a thinner skin and don’t need to be peeled. A green scrub pad and cold water is all you need.