SPICE-ROASTED CARROTS
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.
