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Roasted Multi Colored Carrots with Spicy pistachios

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RoastedCarrots

Over the weekend I went to a beautiful home in Hillsdale, New York,  for a pot luck dinner.

The company was amazing, the Western views of Columbia County were exquisite and the {pot luck} items were all divine.

The dish I prepared was a very simple roasted carrot dish with roasted pistachios and maple syrup.

Feeds 4-6 people as a side dish-

2 pounds of multi colored organic carrots. {if you cannot get multi colored, orange carrots are just fine}

Rinse the carrots under cold water and cut off the tops and bottoms of the carrots.

Coat carrots with XVOO.

Place in a roasting pan and season with sea salt and cracked black pepper.

Place in your pre-heated 375 degree oven and roast for 1 hour and 10 minutes or until the carrots are tender.

 

Pour 3 ouncesof XVOO into a sauté pan, and get the oil hot.

Add 2 cups of chopped pistachios and sauté until they get slightly toasted.

Add ¼ tsp of cayenne pepper and ¼ tsp. of crushed red chiles.

Add ½ cup of {real} maple syrup and coat your nuts ^~^

Pour over carrots and serve.

 

The Carrots can be served room temperature or hot. {please note, the photo above of the carrots had not been garnished with the pistachios and maple syrup yet}

 

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