This easy side dish recipe makes the most of fresh from the (farmer’s) market carrots and crunchy, wholesome pistachios. The carrots are spiced with paprika, cumin, cayenne, cinnamon, salt, pepper and sugar for a flavor that’s like a jolt to your tastebuds. Try these roasted spiced carrots with pistachios today!
If you follow me on Instagram or Facebook, you’ve probably already seen this little gem, but for those who haven’t, may I present the “anatomy of a carrot”.
I know, I’m easily amused, but when I saw this at the Farmer’s Market, well, you know… had to have it. After photographing, tweeting and sharing all over Social Media — and getting far more interest in this picture than any recipe I’ve ever posted, it was time to actually do something with these ruddy root vegetables.
Something very anti-ho-hum. Something simple that delivers a ton of unexpected flavor. Roasted Spiced carrots with pistachios.
Carrots tend to be more of a background vegetable.
The understudy in your pot roast, second string alongside your roast chicken, JV team in your soup.
Very rarely do they sit front and center demanding your attention. These do.
As with any vegetable, roasting transforms their flavor and texture from an afterthought on a crudite platter into a tender, savory bite with depth and subtle sweetness.
But it’s the spice that makes these carrots POP!
Kind of a Middle Eastern inspired blend with cumin, smoked paprika, cayenne pepper and cinnamon. I know. Cinnamon? Yep!
It’s a spicy tingly trip that actually had me reaching for seconds of the carrots before I had even started on the main course.
The crunchy pistachios and feathery cilantro finish this dish in style.
It’s dressy enough for company and easy enough for a Tuesday night! I love that kind of versatility, don’t you?
More carrot side dishes:
- Roasted Carrots and Parsnips
- Moroccan Spiced Carrots
- Roasted Spiced Carrots with Pistachios
- Curried Carrot and Parsnip Soup
Roasted Spiced Carrots with Pistachios
Ingredients
- 1 pound baby carrots
- ½ pound spring onions or regular onions
- 1 ½ teaspoons smoked paprika
- ¾ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- 2-3 tablespoons canola vegetable or grapeseed oil
- 2 tablespoons fresh mint roughly chopped
- 2 tablespoons cilantro fresh roughly chopped
- ⅓ cup pistachios shelled
- lemon wedges for serving
Instructions
- Preheat the oven to 450°.
- Scrub the carrots to remove any dirt and trim the green parts. Depending on the size of the carrots, cut the large ones in half so that they’re roughly the same diameter as the smaller carrots, for more even cooking times (I had lots of different sized ones). Trim the root and stem from the onions, peel and slice into wedges. Transfer carrots and onions to a large, rimmed baking sheet.
- In a small bowl combine the paprika, cumin, cayenne, cinnamon, salt, pepper and sugar. Drizzle the olive oil over the vegetables and toss with your hands until they are well coated. Sprinkle the spice mixture over the vegetables and toss again so that they are evenly coated. Spread the vegetables out on the baking sheet in a single layer.
- Bake the vegetables for 20 minutes or until tender. Remove from the oven and transfer to a serving platter. Sprinkle with the pistachios, mint and cilantro. Serve with lemon wedges to squeeze on the vegetables for a bright hit of citrus.
Nutrition
Pin it for later!
Yum! This dish has a bunch of things I love, but have never combined before, so I’m excited to give it a try. Oh, and I totally appreciate you taking (gorgeous) pictures of less than perfect carrots – they are far more interesting and realistic! 🙂
Thank you Elaina! I’m glad you like my photos – when I find these little gems at the farmers market, I’m all over them! These carrots are wonderful — I hope you enjoy!
HAHAHA you made me laugh out loud there. You just had to have the carrot did you? Too funny. The roasted carrot dish looks awesome. Never would have thought to pair carrots with pistachios so we’re very excited to try. Pinned for later!
That carrot is the best, though, isn’t it? I’m glad you like the dish! Enjoy!
I love, love, love carrots with middle eastern spice mixes. They do an excellent job of playing up the sweet notes without going over the top sweet. I look forward to trying your blend of spices!
Thanks so much, Renee! It’s a quick and simple way to make dinner POP!
I saw it, and I laughed. I’m as juvenile as you are. Let’s be BFFs. You bring the side dish 😉
Yay! A new BFF! I’ve got the side dish – you bring the wine!
Looks amazing and would be wonderful with just about any entree. Bookmarking to try soon.
Let me know how it works for you and your family!
My roommate would absolutely LOVE these!
Glad to hear it Bintu
These carrots look great! – And the one carrot in particular… well… I wouldn’t be able to pass it up either if I saw it! Too funny!
LOL, I know, right?
what a delicious combination…I can’t wait to try it
So happy you like it!
Love the idea of pairing pistachios with carrots…this sounds delicious! Yum! 🙂
Thanks! The combo with the spices really works!
Gorgeous recipes, I love pistachios and all those wonderful spices —- but now I’ve got to share that crazy carrot 😉
I know – isn’t that carrot the BEST?!!!
Such a great idea to add pistachios. These carrots look so tasty with all the flavor that you added. Yum!
They’re really good and different from the usual veg, I think!
These look so delicious. I love roasting carrots it brings out the great sweetness in them. Adding pistachios is a great idea.
Thanks for saying so, Gloria!