Description
Vibrant and flavorful Coriander-Roasted Carrots with Parsley and Pistachios, ready in 30 minutes!
Ingredients
Scale
- 1 1/2 pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup shelled pistachios, roughly chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the carrots with olive oil, coriander, salt, and pepper until evenly coated.
- Spread the carrots in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
- Remove from oven and transfer to a serving bowl.
- Sprinkle with fresh parsley and chopped pistachios.
- Serve immediately.
Notes
- Spice Tip: Toast the ground coriander lightly in a dry pan for enhanced aroma.
- Nut Variation: Substitute pistachios with almonds, pecans, or walnuts.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 220 cal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: carrots, roasted carrots, coriander, parsley, pistachios, side dish, vegan, healthy, easy recipe
