ROASTED CARROTS WITH CRUSHED PISTACHIOS
Author: Megan Goddard
- 1 pound carrots
- 3 Tbsp dill garlic spread
- 2 Tbsp Avocado oil
- Black pepper
- Sea salt
- Cut carrots into halves lengthwise.
- Coat in avocado oil, dill garlic spread, black pepper, and sea salt.
- Place cut side down and throw into the oven for 20min on 425F.
- Add crushed pistachios and broil for 5 more minutes.
- Top with a little extra dill spread and fresh parsley.