I'm posting a bit off schedule for the Secret Recipe Club this month, filling in for a missing blogger in Group C (luckily the missing blogger was eventually found, but I'd already fallen in love with this recipe from Authentic Suburban Gourmet and so I decided to make and post it anyway!). These roasted carrots are easy to make but also feel a little fancy, making them a great side dish option to have in your repertoire. The carrot portion of the recipe is super basic - just cut open a bag of baby carrots, toss with oil, salt, and pepper, and roast. (The original recipe used gorgeous yellow carrots, which will definitely make this dish even prettier, but I already had baby carrots on hand.) The topping is where things get interesting: pistachios are sauteed in a mixture of butter, cumin, and brown sugar, with a pinch of red pepper flakes for heat (use more if you like your veggies spicier). They added fantastic flavor and crunch to the dish, really elevating it from your everyday roasted veggies. I ended up only using about half of the spiced nuts on my carrots, but I'm betting the rest will be awesome on salads, other veggies, etc. later in the week. Thanks to Lisa for sharing this fantastic recipe!
Roasted Carrots with Spiced Pistachios (adapted from Authentic Suburban Gourmet, original recipe here)
16 ounces baby carrots
Salt and pepper
1 T unsalted butter
2 tsp brown sugar
1 tsp ground cumin
1/2 tsp salt
Pinch red pepper flakes
1/2 cup roasted, unsalted pistachios
1. Preheat the oven to 350 degrees and line a baking sheet with foil. Toss together the carrots with olive oil, salt, and pepper. Scatter in one layer on the baking sheet, and roast until tender, about 30 minutes.
2. While the carrots roast, melt the butter in a nonstick skillet. Add the sugar, cumin, salt, and red pepper flakes and stir to combine. Add the pistachios, and saute for about a minute. Transfer to a cutting board in one layer, let cool slightly, and chop coarsely.
3. Serve the carrots topped with chopped pistachios.