• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sarah Pflugradt logo

  • Recipes
    • Breakfast
    • Main
    • Sides
    • Soups
    • Dessert
    • Vegan
    • Vegetarian
  • About
  • My Work
  • Cookbook

Roasted Carrots with Dill and Pistachios

Mar 17, 2021 ·

Jump to Recipe·Print Recipe

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted carrots with dill

Roasted Carrots with Dill and Pistachios

Print Recipe
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

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. 

  • Author: sarahpflugradt
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

Did you make this recipe?

Tag @sarah_pflugradt on Instagram and hashtag it #sarahpflugradtnutrition

Sides, Vegetarian

Primary Sidebar

Facebook
Twitter
Instagram

My New Cookbook is On Sale Now!

live to eat well

Welcome! My name is Sarah Pflugradt, MS, RD. I am a family nutrition expert and this is a place where you can find healthy recipes and nutrition information for your active family.

what’s happening lately

  • Father’s Day Gifts for the Healthy Foodie Dad in 2022
  • Heirloom Tomato and Red Onion Salad
  • Classic homemade guacamole
  • Chocolate Chip Banana Oat Blender Muffins
  • Pomegranate Schorle
  • Sweet Potato, Farro and Arugula Salad with Basil Cilantro Vinaigrette
  • Is Collagen Safe for Young Athletes?
  • French Onion Dip
  • Vegan Indian Red Lentil Dal (Curry)
  • Taco Chicken and Pasta Skillet

Footer

Need More Emails? Subscribe to my Monthly Newsletter

  • Recipes
  • About
  • sports nutrition
  • health
  • privacy policy/disclaimer
  • contact me

Copyright © 2022 Sarah Pflugradt on the Cravings Pro Theme