Maple Roast Carrots with Parsley & Pistachio // Thanksgiving Sides-A-Palooza
 
 
Simple roast carrots, flavoured with maple syrup and topped with parsley and pistachios.
Author:
Serves: serves 4
Ingredients
  • 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
Instructions
  1. 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.)
  2. 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.
  3. Roast the carrots for 30-40 minutes, depending on their size, or until they are completely tender and a little browned.
  4. Transfer the carrots to a serving dish (or don't) and scatter liberally with the chopped parsley and pistachios. Serve!
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/11/maple-roast-carrots-with-parsley-pistachio-thanksgiving-sides-a-palooza.html