Roasted Carrots with Pistachio Vinaigrette
Seriously, how gorgeous are these carrots? The bright orange and deep magenta nearing purple hues are stunning. If you’re able to, you should definitely make a pit stop by your local farmers market this week to see the variety of colorful vegetables fall has to offer. I’m hopeful that even though Sandy rattled us up pretty severely here in New York and the surrounding states that our local farmers are safe and their crops survived Sandy’s demolition.
Naturally sweet, delicious and crunchy, carrots are a healthy addition you can make to your weekly menu. Lets not forget, these root vegetables come with wholesome health benefiting compounds such as beta-carotenes (this powerful natural anti-oxidant helps protect body from harmful oxygen-free radical injury), vitamin A (promotes good vision, reproduction, sperm production, maintenance of epithelial integrity, growth and development), minerals and anti-oxidants in ample amounts.
Pistachios are one of my all time favorite nuts. I remember when my girlfriends are I were much younger (sigh) we used to play cards with pistachios. They are a rich and important source of energy, protein, fats and minerals especially to those is Central, West and South Asia. This powerhouse “fruit” is a source of many phyto-chemical substances that may contribute to their overall antioxidant activity, including carotenes and vitamin E.
So yes, I would bookmark this recipe under nutritious and delicious! You can enjoy them as a side, toss them in a salad or pile them over warm quinoa. Oh, and remember to always soak nuts, seeds and grains over night. Helps immensely with digesting them! Give them a good rinse the next day. I normally let them dry out in a colander in the refrigerator, that way they don’t get moldy.
1 bunch carrots, washed and sliced lengthwise
Fresh black pepper
5 cloves garlic (with skin on)
1 tsp mustard (good quality Dijon is best)
2 tbsp fresh lemon juice
3-4 tbsp olive oil (break out the good stuff for vinaigrettes)
Fresh black pepper
1/4 cup raw pistachios, roughly chopped, separated
Preheat oven to 400 degrees F. Toss the carrots and garlic with salt, pepper and olive oil. Add in other spices if you are feeling fancy. Herb de Provence is great addition or some chili flakes to give them nice kick of heat. Roast in the oven for 35-40 minutes, or until al dente!
Meanwhile, combine all you vinaigrette ingredients in a small mason jar (baby food jars are great for dressing) and give it a good shake (I know, it’s so easy to make a homemade vinaigrette with no added preservatives). Adjust the seasoning to your liking and add half the pistachios to the vinaigrette and reserve the rest for garnishing.
When the carrots are done roasting, toss them in a bowl with a couple tablespoons at a time of the dressing. Carefully remove the garlic from its skin and toss them in with the carrots as well. Garnish with pistachios. Simple as good be!