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. 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 a try – done in less than 30 minutes.
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Roasted Carrots with Dill and Pistachios
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
1.5 pounds carrots, cleaned and cut into 1/4” slices, cut on the bias
2 tablespoons canola oil
1/2 teaspoon kosher salt
2 tablespoons chopped fresh dill
2 tablespoons chopped pistachios
1/4 cup crumbled feta cheese
Instructions
Preheat oven to 425°F and line a baking sheet with parchment paper.
Place carrot slices on baking sheet and toss with canola oil and salt.
Bake for 20 minutes.
Remove from the oven and sprinkle with fresh dill, pistachios, and feta cheese.
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