Mike Garten
Spice up your traditional holiday sides with this jazzed up recipe.
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Cal/Serv:
165
Yields:
8
Prep Time:
0
hours
15
mins
Total Time:
1
hour
15
mins
3 lb.
thin carrots, peeled
2 tbsp.
packed fresh oregano leaves, chopped
2 tbsp.
unsalted butter, melted
c.
roasted salted pistachios, shelled and finely chopped
- Preheat oven to 450 degrees F.
- In roasting pan, toss carrots with oil, oregano, paprika, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 1 hour or until tender but not falling apart. Transfer to serving platter. Drizzle with butter and vinegar and garnish with pistachios.
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Source : Goodhousekeeping
