Lately, I feel like I’ve been trapped on a frozen tundra with no escape. This brutal winter is taking a toll on my spirits. Both my kids ended up with nasty viruses a few weeks ago and I found out that my poor little one year old King Charles Spaniel needs yet another surgery on her leg this Friday. I’m trying really hard to stay positive, because I know technically, spring is right around the corner and all will be well again. I can almost see the light at the end of the tunnel. Speaking of light, I am hoping the recent “spring forward” time change will do the trick in curing my winter blues!
I was really happy to come across these gorgeous rainbow colored baby carrots at the store last week!
When I first saw them, immediately I couldn’t help but smile! Yes, that’s what food does to me! Looking at those carrots was a reminder that spring is most definitely on it’s way and the warm weather, flowers, sunshine and spring vegetables are soon to follow!
I love to cook with fresh seasonal vegetables and I think you will really enjoy the simplicity of this recipe. The flavor of the carrots should be the star, because they deserve to be. I decided to top them with some crushed pistachios to compliment the roasted flavor of the carrots. The results were incredible…a healthy and delicious side dish that also makes for a beautiful presentation on your spring table.
Roasted Rainbow Baby Carrots with Crushed Pistachios
- 1 large bunch baby carrots (preferably heirloom multicolored – peeled and stems removed- you can leave a bit of the stem on for a pretty presentation)
- 1 /4 tsp kosher salt
- dash of pepper
- 2 tbsp extra virgin olive oil
- 1/4 cup unsalted pistachios (crushed)
Preheat oven to 425ºF. Place carrots on large baking sheet and toss with olive oil, salt and pepper. Roast for about 15 min until tender. Transfer to serving platter and top with pistachios. Toss to combine.