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This is the very best carrot recipe I know. A side dish ideal for Thanksgiving (and always on my table for the feast!), this might become a staple for your holiday meals as well. And if you grew your own carrots? Even better. Enjoy!
Prep time: 15 minutes
Cook: 1 hour
Yields: 8 servings
Ingredients
8 large carrots (for a more colorful presentation, consider rainbow carrots)
4 tablespoons olive oil
2 tablespoons packed fresh oregano leaves
1 teaspoon smoked paprika
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
1 tablespoon red wine vinegar
1/3-cup roasted salted pistachios
Directions
Preheat oven to 450 degrees.
On baking sheet lined with parchment paper, toss carrots with oil, oregano, paprika, nutmeg, salt, and pepper.
Roast for one hour or until tender.
Transfer to serving platter, then drizzle with butter and vinegar, and garnish with pistachios.
