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Roasted Carrots with Pistachios & Lemon

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!

Serves 4

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.


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