Roasted Carrots With Harissa And Toasted Pistachios
Servings
6 Servings
Ingredients
- 1 dozen medium sized multi-colored carrots tops cut off and scrubbed but not peeled
- Extra virgin olive oil
- 2 teaspoons sea salt or kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons Jamie Geller Harissa
- 1/4 cup shelled raw pistachios chopped
Instructions
- Preheat oven to 400F.
- Toss the carrots with the evoo, salt and pepper. Place the carrots on the sheet pan.
- Roast the carrots for 15-20 minutes or until a fork can easily pierce them at the thickest point.
- 4 Place a small sauté pan over medium heat. Toast the pistachios in the pan until they are lightly browned.
- Toss the cooked carrots with harissa and garnish with pistachios.