Roasted Spiced Carrots with Pistachios

Name: Roasted Spiced Carrots with Pistachios
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 pound baby carrots; ½ pound spring onions; 1 ½ teaspoons smoked paprika; ¾ teaspoon ground cumin; ¼ teaspoon cayenne pepper; ¼ teaspoon cinnamon; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon sugar; 2-3 tablespoons canola; 2 tablespoons fresh mint; 2 tablespoons cilantro; ⅓ cup pistachios; Lemon wedges

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
185 kcal
Course
Side Dish
Cuisine
Mediterranean

Roasted Spiced Carrots with Pistachios

Andrew Underwood

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A delicious Spring side dish with a Mediterranean flair!

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Ingredients

Servings

1 pound baby carrots
½ pound spring onions or regular onions
1 ½ teaspoons smoked paprika
¾ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon sugar
2-3 tablespoons canola vegetable or grapeseed oil
2 tablespoons fresh mint roughly chopped
2 tablespoons cilantro fresh roughly chopped
⅓ cup pistachios shelled
Lemon wedges for serving

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Instructions

Preheat the oven to 450°.
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.

Nutrition Information

Show Details

Calories 185kcal (9%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 390mg (16%) Potassium 561mg (16%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 16785IU (336%) Vitamin C 15mg (17%) Calcium 97mg (10%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 185 kcal

% Daily Value*

Calories	185kcal	9%
Carbohydrates	17g	6%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	1g	5%
Sodium	390mg	16%
Potassium	561mg	12%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	16785IU	336%
Vitamin C	15mg	17%
Calcium	97mg	10%
Iron	2.8mg	16%