Lunch: Spice-Roasted Carrots
Spice up your traditional holiday sides with this jazzed up recipe.
Ingredients
8 large carrots
3 tbsp. olive oil
2 tbsp. packed fresh oregano leaves
1 tsp. smoked paprika
1/2 tsp. ground nutmeg
2 tbsp. butter
1 tbsp. red wine vinegar
1/3 c. roasted salted pistachios
Instructions
Preheat oven to 450 degrees F.
In roasting pan, toss carrots with oil, oregano, paprika, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 1 hour or until tender but not falling apart. Transfer to serving platter. Drizzle with butter and vinegar and garnish with pistachios.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
