Full disclosure, roast carrots are my favourite roast vegetable. They might even be my favourite vegetable FULL STOP. There is just something about the way a carrot responds to the dry heat of an oven, becoming so sweet and tender and sticky, it’s heaven.
That level of beautiful veggie sweetness is what the Thanksgiving plate really cries out for, in my opinion, so to take simple roast carrots from being merely delicious, to being totally worthy of your holiday table, I present you with this dish!
This is another super-simple recipe: 5 ingredients, and barely any prep required. The carrots are simply trimmed and scrubbed (I don’t bother to peel) then they get a drizzle of olive oil and maple syrup to bring out their smoky depths. They hang out in the oven for 30 minutes, and then you simple scatter them with a vibrantly green carpet of chopped parsley and pistachios.
The iron-rich parsley and the slightly bittter pistachios offer the perfect counterpoint to those tenderly soused carrots. Pile some of these babies next to your turkey, dunk em in a little gravy if ya nasty, and rejoice! Happy Thanksgiving to all!
- 2 bunches of dutch carrots (small carrots with greens attached)
- 1 + ½ tbsp maple syrup
- 1 tbsp olive oil
- sea salt and pepper
- ¼ cup chopped parsley
- 2 tbsp chopped pistachios
- Trim and scrub the carrots clean. Preheat the oven to 400F/200C (this is the temp that I used, but these carrots are really easy going. If you're oven is a little hotter or cooler, they will be fine.)
- Place the carrots in a small roasting dish in an even layer, and pour over the maple, olive oil and a scattering of salt and pepper. Toss to coat.
- Roast the carrots for 30-40 minutes, depending on their size, or until they are completely tender and a little browned.
- Transfer the carrots to a serving dish (or don't) and scatter liberally with the chopped parsley and pistachios. Serve!