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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spice-Roasted Carrots Recipe

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This recipe for Spice-Roasted Carrots is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 very large carrots (about 3 pounds), peeled
3 Tbsp olive oil
2 Tbsp packed fresh oregano leaves, chopped
1 tsp smoked paprika
½ tsp ground nutmeg
2 Tbsp melted butter
½ tsp salt
¼ tsp pepper
1 Tbsp red wine vinegar
⅓ cup roasted, salted pistachios, shelled and finely chopped
Directions:
Directions:
Preheat oven to 450º.

In roasting pan, toss carrots with oil, oregano, paprika, nutmeg, salt, and 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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