Roasted Carrots with Crushed Pistachios

Processed with VSCO with k3 preset


Author: Megan Goddard


  • 1 pound carrots
  • 3 Tbsp dill garlic spread
  • 2 Tbsp Avocado oil
  • Pistachios
  • Black pepper
  • Sea salt


  1. Cut carrots into halves lengthwise.
  2. Coat in avocado oil, dill garlic spread, black pepper, and sea salt.
  3. Place cut side down and throw into the oven for 20min on 425F.
  4. Add crushed pistachios and broil for 5 more minutes.
  5. Top with a little extra dill spread and fresh parsley.

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