Roasted Carrots with Dill and Pistachios

Do you ever have the problem of knowing exactly what main dish you’re having, only to realize that you have no clue what to serve as a side? Enter…the roasted carrots with dill and pistachios. Carrots seem to be the vegetable that always goes in the grocery cart, regardless of whether or not I have a plan on what to do with them.

I love roasted carrots so much more than I love raw carrots (am I supposed to admit that?). Raw carrots can sometimes be too bitter for me, so roasting makes them sweeter and that is always better.

Roasted carrots with dill and pistachios? Now this is a winner. I added some feta on top too, just because I think that roasted vegetables taste good with a little cheese and feta is my go to for that. But, if you’re full in on plant based living, these are so tasty without it.

Carrots are full of beta-carotene, which is amazing for your skin. Beta-carotene is converted into vitamin A in the body. Vitamin A and carotenoids are antioxidants, which help protect the cells in your body. Vitamin A, we know is good for our eyes, but it’s also good for your skin. Don’t ever supplement with vitamin A, because too much synthetic vitamin A can be toxic. However, eat all the carrots you want, you can’t get to toxic levels of beta-carotene with food – you’ll just get a nice glow on your skin.

So, the next time you’re not sure what to choose for a side, give these roasted carrots with dill and pistachios a try – done in less than 30 minutes.

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