Go Back
–+ servings
Print Add to Collection

Roasted Carrots with Pistachio Butter and Pomegranate

Cook Time 20 minutes
Servings 6

Ingredients

  • 2 bunches carrots (about 2 lbs), halved lengthwise
  • 6 tbsp olive oil, divided
  • 1 1/4 tsp salt
  • 2 ½ cups roasted salted shelled pistachios, divided *see not below
  • 2 lemons
  • ¼ cup pomegranate seeds
  • ½ cup cilantro or parsley leaves
  • *if using raw pistachios, roast them in the oven at 350F for 6-8 minutes or until fragrant. Immediately transfer them to a plate so they don’t burn. Let them cool completely before blending. Add an extra 1/4 tsp of salt.

Items you can prep ahead (optional)

  • The pistachio butter and carrots can both be prepped ahead. All you have to do is assemble everything the day of.
  • Simply blend together the pistachio butter and store in an airtight container on your countertop.
  • Roast the carrots ahead of time to save precious oven space on the big day. Store them in your fridge in an airtight container. Make sure the carrots come to room temperature before assembling. Cold roasted carrots are no bueno.

Instructions

  • Preheat the oven to 450F (use convection if you have it). Line 2 baking sheets with parchment paper.
  • Divide the carrots onto each baking sheet. Add 2 tablespoons of olive oil and ½ teaspoon of salt to each sheet pan and toss the carrots to coat. Arrange them cut-side facing up with plenty of space between them (otherwise they will steam and not brown).  Bake for 15-20 minutes or until charred on the bottom in spots. This may take longer depending on your oven. Set aside to cool. 
  • In a high-speed blender or food processor, add 2 cups of pistachios. Blend or process until a sticky/thick nut butter consistency forms, scraping down the sides as needed. With the motor running, add 2 tablespoons of olive and blend until smooth and silky. Add the remaining 1/4 tsp salt and pulse to combine.
  • Spread 1 cup of the pistachio butter on to a large serving platter OR if you don’t have that (like me) spread 1/2 cup onto two large plates. Spread and swirl it around using the back of a spoon until most of the plate is coated with a thin layer. 
  • Arrange the cooled or room temp carrots on top, cut side down. Squeeze the juice from one lemon all over the carrots (about 3-4 tablespoons worth). Chop the remaining ½ cup of pistachios. Sprinkle the chopped pistachios, pomegranate seeds and parsley or cilantro over the carrots. Garnish with a drizzle of olive oil, black pepper and flaky sea salt.
  • Cut the remaining lemon into slices and scatter them on the platter (you’ll want to add a fresh squeeze to your plate!).

Notes

Tips and tricks for the perfect roasted carrots with pistachio butter and pomegranate

  1. Pistachio butter takes time to turn into actual butter, so be patient with your Vitamix/food processor. Scrape down the sides as you go!
  2. Make sure your oven has come to temperature before you roast your carrots. This will ensure perfectly charred carrots!
  3. Make sure your carrots are facing cut-side up when they go in the oven!
  4. Don’t forget to have lemon wedges on the serving platter so people can add squeeze fresh lemon over the dish themselves. It really makes it!