When a co-star doesn’t need the spotlight, but ends up taking all the attention naturally because they’re so so so good.
These roasted carrots with crushed pistachio nuts and hemp seeds on top were killer. Great alongside any dish, as a snack alone, or beautifully placed with other favorites on a cheese or antipasto board. Fabulous every season of the year, and especially during the holidays as a side dish to Thanksgiving.
Fresh Carrots, cleaned (I leave mine unpeeled.)
Olive oil – enough to coat carrots
Kosher salt and pepper
(you can also use toasted pecans, almonds or sesame seeds)
Heat oven to 425
Place carrots on a baking sheet pan. Drizzle olive oil (eye ball it… enough to cover carrots)
Sprinkle with kosher salt and cracked pepper.
Mix together with hands and make sure each carrots has its own space and aren’t overlapping each other.
Roast for 15-20 minutes or until the carrots are tender and carmelized.
Sprinkle crushed nuts and seeds all over carrots and serve!