Roasted Rainbow Carrots with Pistachios
These rainbow carrots, roasted with aromatic spices of cumin, sumac and nutmeg, are delicious, vibrant and fuss free.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1kg / 2 lbs rainbow carrots (a mix of orange, yellow and purple carrots)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp sumac
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 4 tbsp chopped pistachio nuts
Instructions
- 1
Preheat the oven to 400F/200C. Mix the olive oil, salt, cumin, garlic powder, sumac and nutmeg in a small dish. Peel the carrots to reveal the vibrant colours. The carrots should be similar in size to ensure even cooking. If some of the carrots are too thick, cut them in half lengthwise. Toss the carrots with the spice rub and roast in the preheated oven for 40-45 minutes. Check on them halfway through and flip the carrots.
- 2
Toast the pistachios on a hot dry pan until aromatic, for about 5 minutes, shake the pan once in a while to prevent burning. Take off the heat, allow to cool, then chop and scatter over the roast carrots before serving.