Roast Carrots with Mozzarella and Toasted Pistachios
You’ll be surprised how simple this recipe is and how complex the flavor and texture turn out!
Ingredients:
6-7 Carrots, chopped to 2 inch length pieces, cut the thicker pieces in half lengthwise
2 Tbsp Olive Oil
1 1/2 Cup Mozzarella
2 Tsp Lemon Juice
Pinch of Sea Salt Flakes (if not, regular fine salt will be fine)
1/4 Cup Pistachios, unsalted and raw
What’s Next:
Preheat the oven to 425 degrees
Lay all the carrot pieces in a deep baking dish or baking sheet with foil. Drizzle olive oil on the carrots and toss lightly to coat evenly
Roast pistachios until they are lightly golden brown, probably 5-10 minutes. This temperature is slightly higher than what it typically takes to roast pistachios, but since you’re already roasting carrots, why not be efficient. So make sure to keep an eye out
While pistachios are roasting, start roasting carrots for 25-30 minutes or until you can pierce through the carrots with a fork. Let cool for 2-3 minutes.
Drizzle lemon juice over the carrots and sprinkle some salt. Depending on the type of mozzarella you have, cut or rip them into ~1/2 inch bite size and toss over the carrots. Top up the dish with the roasted pistachios