These Pistachio-Crustsed Roasted Carrots are your new favorite side dish! Carrots are covered in oil and salt and then sprinkled with tarragon and crushed pistachios for a sweet n’ salty flavor.
Bet you didn’t know carrots could be this exciting, huh? I know it’s Friday and Fridays=drink recipes or dessert recipes or pretty much anything except a carrot recipe, but here it is… a beautiful and delicious roasted carrot recipe.
Truth is, Easter’s this weekend and I’ve seriously SLACKED on Easter recipes, so this is my last minute attempt. If you’re still thinking about what to make and bring to your grandma’s house, bring carrots! I know they’re not as cool as say, carrot cake or chocolate mint cake, but they are a lot faster and dare I say simpler, too. To be honest, I love raw carrots so much that I rarely think to roast or cook them, but roasted carrots are kind of amazing. I don’t think to eat carrots as a side with dinner, but these carrots go perfectly with dinner—Easter or not! These carrots are topped with olive oil, salt, tarragon and pistachios.
Speaking of tarragon…
Have you ever just stared at your spice rack? Do you ever wonder ‘why in the world do I own THAT spice?’ That’s how I feel—or rather, felt—about tarragon. What is tarragon?! I don’t know what prompted me to buy it in the first place, but ever since I did it just sat on my spice rack, never used and probably gazing longingly at the other spices wondering ‘why not me??’. No? You dont ever pretend your spices have personalities Toy Story style? Ok I’m done.
Tarragon gives a sweet kick to these carrots, while the pistachios plus salt add a bit of saltiness. So basically these are sweet n’ salty carrots. I don’t know about you, but I’m more than ok with anything salty and sweet.
Aaaaand that’s a wrap! <—how I seriously want to end every blog post. Enjoy your weekend, friends!Print
Pistachio-Crusted Roasted Carrots
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 8 carrots 1x
- 2 bunches of carrots
- 1/4 cup olive oil
- 1 tsp dried or fresh tarragon
- Pinch of salt
- 2 tbsp pistachios, crushed
- Preheat oven to 400°.
- Crush pistachios in a blender or food processor; don’t pulse for more than a couple of seconds though or else they’ll turn to into a flour-like consistency. Set pistachios aside.
- Mix olive oil, salt and tarragon together in a bowl.
- Cut the tops off of the carrots and then line them up on a baking sheet.
- Drizzle olive oil mixture overtop; sprinkle with pistachios.
- Roast carrots for approximately 30 minutes or until soft.
*Serving size is an approximation
Q: Do you eat carrots as a side? Does your family have any Easter traditions?