3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Provided by Molly Baz
Categories Carrot Pistachio Basil Side Roast Sauce Spring 3-Ingredient Recipes Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
- Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
- Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.
ROASTED CARROTS WITH PISTACHIO RELISH
"Every Thanksgiving I look forward to the unexpected guests who end up at our table; it adds a dose of freshness to the traditions we cling to each year. This relish represents that joyful cacophony of the unexpected-salty, sweet, crunchy, buttery- and it takes roasted carrots to a new, exciting place," says Aarti.
Provided by Aarti Sequeira
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚ F. Toast the coriander seeds in a dry pan over medium heat until just smoking, about 4 minutes. Transfer to a plate to cool. Pound with a mortar and pestle (or use a heavy skillet!) to form a coarse powder.
- Whisk 1/4 cup olive oil, the orange juice, honey, rice vinegar, 1/2 teaspoon salt, a few grinds of pepper and the coriander in a bowl.
- Toss the carrots with half of the dressing on a parchment-lined baking sheet. Roast, rotating the pan halfway through, until carrots are tender and starting to brown, 35 to 40 minutes.
- Meanwhile, make the relish: Pulse the olives, pistachios, dates, orange zest, parsley, the remaining 2 tablespoons olive oil and a few grinds of pepper in a food processor to make a fine textured relish (don't let it turn into a paste!). Remove to a bowl.
- Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Scatter the relish on top.
CARROT AND PISTACHIO SLAW
This salad is meant to be a side dish, but it would also be great as a condiment-for example, with roast lamb and pita.
Provided by Food Network Kitchen
Categories side-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Add the apricots to a small saucepan and cover with water. Bring to a rapid simmer, then turn off the heat and let the apricots slightly soften, 3 to 5 minutes; strain and set aside.
- Spread the pistachios on a rimmed baking sheet and toast until lightly browned and fragrant, 7 or 8 minutes; set aside.
- Whisk the oil and vinegar in a medium bowl.
- Shred the carrots on the large holes of a box grater. You can control the size of the shreds by changing the angle of the carrot; a more severe angle will create longer slices, whereas holding the carrot perpendicular to the holes will yield shorter, choppier pieces. Add the carrots and softened apricots to the dressing, season with salt and pepper and toss thoroughly to combine. Refrigerate the salad, covered, until the vinaigrette has been absorbed, up to 2 hours.
- Chop the pistachios and add to the salad just before serving.
SPICED CARROTS WITH PISTACHIOS
Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.
CARROT SOUP WITH CUCUMBER PISTACHIO RELISH
This soup is just as tasty hot as it is cold. However you serve this, add the garnish at the last minute to preserve its contrasting texture. From Country Living magazine.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make the soup:.
- Heat the oil over medium high heat. Add the onions, carrots, and garlic, and cook for 5 minutes. Add the sugar, 1/2 teaspoon salt, curry, and cayenne and cook for 1 more minute. Add 5 cups of water, bring to a boil, reduce to a simmer, cover, and cook until carrots are tender, about 5 minutes. Puree soup in batches in a blender or a food processor until smooth. Stir in the lemon juice and viniegar and set aside.
- Make the relish:.
- Combine the cucumber, pistachios, ginger, cilantro, mint, and the remaining salt in a small bowl. Ladle the soup into bowls and top with the relish. Enjoy!
Nutrition Facts : Calories 113.6, Fat 7, SaturatedFat 0.9, Sodium 257.3, Carbohydrate 11.9, Fiber 2.8, Sugar 5.6, Protein 2.5
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