Peeling is optional - growing up on a farm, it isn’t something we typically did. Just a good wash to get off any soil, and the carrots are good to go! If you can use rainbow carrots in this recipe, they are gorgeous and vibrant!
12 medium carrots, peeled
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup chopped toasted pistachios
2 tablespoons toasted sesame seeds
2 tablespoons finely chopped fresh flat-leaf parsley
Zest of 2 large lemons
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Place the carrots and olive oil on the baking sheet, toss, and season with salt and pepper.
Roast in the oven until lightly browned and tender when pierced with a knife, about 20-22 minutes.
Meanwhile, in a small bowl, mix together the pistachios, sesame seeds, parsley, and lemon zest.
Place carrots on a serving platter and sprinkle with the pistachio mixture.