Ingredients with Measurements:
- 1 lb. carrots, peeled and sliced into 1/2-inch rounds
- 1/4 cup shelled pistachios, chopped
- 2 tbsp. honey
- 2 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together the honey, olive oil, salt, and black pepper.
4. In a large bowl, toss the sliced carrots with the honey mixture until well coated.
5. Spread the carrots in a single layer on the prepared baking sheet.
6. Roast the carrots for 20-25 minutes, or until tender and lightly browned.
7. Sprinkle the chopped pistachios over the roasted carrots and return to the oven for an additional 5 minutes.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 160
- Fat: 9g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of nut in place of pistachios, such as almonds or walnuts.
- Maple syrup or agave nectar can be used instead of honey.
- Coconut oil or avocado oil can be used instead of olive oil.
Variations:
- Add a pinch of cinnamon or nutmeg to the honey mixture for a warm, spicy flavor.
- Top the roasted carrots with crumbled feta cheese or goat cheese for added creaminess.
- Drizzle balsamic glaze over the roasted carrots for a tangy twist.
Tips and tricks:
- Make sure to slice the carrots into even-sized pieces to ensure even cooking.
- Use a vegetable peeler to easily peel the carrots.
- If the pistachios are not already shelled, place them in a plastic bag and crush them with a rolling pin to remove the shells.
Storage instructions:
- Store any leftover roasted carrots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted carrots, place them in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted carrots on a platter with a sprinkle of fresh parsley or cilantro for added color.
- Arrange the roasted carrots in a circular pattern on individual plates for an elegant presentation.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro
- Crumbled feta cheese or goat cheese
- Balsamic glaze
Pairings:
- Grilled chicken or fish
- Quinoa or brown rice
- Roasted sweet potatoes
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Garlic roasted broccoli
- Mashed sweet potatoes
Troubleshooting advice:
- If the carrots are not tender after the initial roasting time, cover the baking sheet with foil and return to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the carrots thoroughly before peeling and slicing.
- Store any leftover roasted carrots in the refrigerator within 2 hours of cooking.
Food history:
- Carrots have been cultivated for thousands of years and were originally grown for their medicinal properties.
- Pistachios are native to the Middle East and have been enjoyed for centuries as a nutritious snack.
Flavor profiles:
- The sweetness of the honey pairs perfectly with the earthy flavor of the roasted carrots, while the pistachios add a crunchy texture and nutty flavor.
Serving suggestions:
- Serve the roasted carrots as a side dish with your favorite protein, such as grilled chicken or fish.
- Add the roasted carrots to a salad for added crunch and sweetness.
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