Monday, March 20, 2017

Roasted Carrots with Pistachios, Lime Zest, Parmesan and Mint

Carrots are in the rotation during the winter (like brussels sprouts, cauliflower, broccoli) until Spring finally arrives and we can have asparagus again.  So, I am always looking for ways to dress carrots up easily.

Originally this recipe called for sauteing the carrots, but I find it easier to roast them.  And now I leave them whole. (Click here to see original post)


Roasted Carrots with Pistachios
(adapted from Fine Cooking, Oct/Nov 2014)

Serves 2

1/2 lb. of carrots, about 5
Finely grated lime zest (1/2 lime)
Lime juice (1/2 lime)
1-2 drops of Sriracha or other hot sauce
2 T. salted pistachios, shelled and toasted, chopped
2 T. Parmesan cheese, grated
1 T. fresh chopped mint or 1 t. dried
Fresh parsley, chopped -- as much as you like
olive oil
salt 

Peel and cut the tops and bottoms off the carrots.  If needed, slice lengthwise, to make them all the same diameter for even cooking.

Line a baking sheet with foil, then oil the carrots and place them in one layer in the pan.

Add a little salt to the carrots before you roast them-- just a pinch because the Parmesan is salty too.

While the carrots cook (or ahead of time), carefully toast the pistachios (don't let them burn) and roughly chop.

Prepare all of the other finishing ingredients --- the lime zest, chop the parsley, the mint. And mix them together in a small bowl.

When the carrots are done,  place them on a warm platter in a single layer. Then squeeze the lime juice over the carrots and add the few drops of hot sauce.  Sprinkle the lime zest, the parsley, the mint, the Parmesan, and the pistachios across the top.

Serve while still hot.  The carrots are best when served warm.

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