Roasted Carrots with Pistachios
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Roasted Carrots with Pistachios is the perfect spring side dish or addition to your Easter meal.
![Roasted Carrots with Pistachios](https://marketing.heinens.com/content/uploads/2022/04/600x700_Roasted-Carrots-with-Pistachios-7-1.jpg)
Roasted carrots are sweet and complimented nicely with fresh herbs, red onion, creamy, tangy feta cheese and crunchy pistachios. You will love this light and fresh side!
![Roasted Carrots with Pistachios](https://marketing.heinens.com/content/uploads/2022/04/800x550_Roasted-Carrots-with-Pistachios-12.jpg)
Roasted Carrots with Pistachios
Cook time: 30min Prep time: 10min Total time: 40min
Servings: 4-6
Ingredients
- 16 oz. carrots, leave whole if small or cut into slices if large
- 3 Tbsp. olive oil
- 1 tsp. paprika
- 1 tsp. thyme
- 1 tsp. oregano
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1/2 cup Heinen's feta cheese, crumbled
- 1/4 cup red onion, diced
- 1/2 cup pistachios, de-shelled, chopped
- 1/4 cup of fresh parsley, chopped
Instructions
- Preheat the oven to 400°F.
- In a small mixing bowl, whisk together the olive oil, paprika, thyme, oregano, garlic, salt and pepper. Add the carrots and toss until the carrots are covered.
- Line a baking sheet with parchment paper or foil and spread the carrots in an even layer on the baking sheet.
- Roast in the oven for 30-35 minutes, or until the carrots are tender, flipping the carrots once.
- Remove from the oven and sprinkle with feta cheese, pistachios, fresh parsley and red onion. Serve warm!
Notes
- Swap out the spices with anything you like such as Italian seasoning, za’atar and sumac are nice.
- Fresh herbs are always nice, so feel free to add any you have on hand like oregano, thyme and basil.
- For added sweetness, drizzle a little bit of honey over the carrots before roasting.