Roasted Spiced Carrots With Pistachios Recipe

Name: Roasted Spiced Carrots With Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby carrots; 1/2 pound spring onions or regular onions; 1 1/2 teaspoons smoked paprika; 3/4 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/4 teaspoon cinnamon; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon sugar; 2-3 tablespoons canola, vegetable or grapeseed oil; 2 tablespoons roughly chopped fresh mint; 2 tablespoons roughly chopped fresh cilantro; 1/3 cup shelled pistachios; lemon wedges for serving

Servings: persons

1 pound baby carrots
1/2 pound spring onions or regular onions
1 1/2 teaspoons smoked paprika
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2-3 tablespoons canola, vegetable or grapeseed oil
2 tablespoons roughly chopped fresh mint
2 tablespoons roughly chopped fresh cilantro
1/3 cup shelled pistachios
lemon wedges for serving

1
["Preheat the oven to 450u00b0.
2
Scrub the carrots to remove any dirt and trim the green parts. Depending on the size of the carrots, cut the large ones in half so that they're roughly the same diameter as the smaller carrots, for more even cooking times (I had lots of different sized ones). Trim the root and stem from the onions, peel and slice into wedges. Transfer carrots and onions to a large, rimmed baking sheet.", "In a small bowl combine the paprika, cumin, cayenne, cinnamon, salt, pepper and sugar. Drizzle the olive oil over the vegetables and toss with your hands until they are well coated. Sprinkle the spice mixture over the vegetables and toss again so that they are evenly coated. Spread the vegetables out on the baking sheet in a single layer.", "Bake the vegetables for 20 minutes or until tender. Remove from the oven and transfer to a serving platter. Sprinkle with the pistachios, mint and cilantro. Serve with lemon wedges to squeeze on the vegetables for a bright hit of citrus."]

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound baby carrots, 1/2 pound spring onions or regular onions, 1 1/2 teaspoons smoked paprika, 3/4 teaspoon ground cumin, and more.

Yes, Roasted Spiced Carrots With Pistachios falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Spiced Carrots With Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions