Whole roasted carrots recipe with pistachio herb relish! These simple oven roasted carrots will be your new favorite healthy side dish. Everyone at your table will devour these!
Hello, Rhubarbarians! Giving you a simple and gorgeous recipe with rainbow carrots today: whole roasted carrots! Topped with an herby, pistachio carrot top relish. Mmmm……
Simple, no-fuss roasted veggies are mega staples for any home cook. Quick to prep and perfect for cooking seasonally. These oven roasted carrots are only seasoned with salt and pepper, and then topped with tons of flavor with an easy to whip up relish. You’ve got to try this one out!
Must-try roasted veggie side dishes:
Honey butter roasted radishes with lemon and thyme
Roasted spring onion with dill butter
How to perfectly roast carrots
Whole roasted carrots are super simple to make! First, choose fresh carrots at your market. Look for firm carrots that aren’t limp and that are medium sized. Extra large carrots might be tough while super small carrots might be too soft. You want them brightly colored throughout, so no blackened color at the top. The tops should be very green and not a pale yellow or brown. I like to peel the carrots so they are colorful and vibrant after roasting, but it’s not necessary.
For carrots, use high heat to roast them. Set your oven to 400 degrees F and let it preheat before cooking the carrots. Toss the carrots in a generous amount of olive oil and season with a bit of salt and pepper. Cook in the oven until fork tender but no mushy. That’s it! Keep it very simple!
What to do with the carrot tops
You can use carrot top greens the same you would any other herb! They have a bright and herby flavor, sort of like parsley, but they also have a strong bite of carrot flavor. Carrot tops are wonderful in pestos, relishes, salsas, or sauces. These roasted carrots are topped with a carrot top pistachio relish. If you can’t find carrots with their tops at your market, parsley is a great substitute.
Use up those carrot tops:
How to dry and use carrot tops
How to serve whole roasted carrots
Whole roasted carrots are GORGEOUS on their own. Especially rainbow roasted carrots. You don’t need much to make them a colorful, vibrant side dish on your table. The bright green pistachio herb relish really makes these carrots pop.
Peeling the carrots before roasting will make them much more colorful after roasting. After they are roasted, transfer to the serving dish of your choice and then top with the pistachio relish.
Whole roasted carrots are beautiful as a side dish for your Easter or holiday table, but also easy enough for a vegetable side on a weeknight. Just make sure everyone gets some of the delicious pistachio carrot top relish on their plate!
These carrots will please every single person at your table. They are vegan, vegetarian, low carb, whole 30, even paleo.
Whole roasted carrots with pistachio herb relish recipe
Whole roasted carrots recipe with pistachio herb relish! These simple oven roasted carrots will be your new favorite healthy side dish. Everyone at your table will devour these!
- 1 bunch medium carrots with tops* peeled and tops removed
- 1 Tbsp extra virgin olive oil
- salt and pepper
- 1/4 cup chopped roasted pistachios
- 2 Tbsp chopped carrot top greens or fresh parsley*
- 2 Tbsp chopped fresh mint leaves
- 1 Tbsp finely sliced green onion
- 1/2 tsp lemon zest
- 1 Tbsp fresh lemon juice
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Preheat your oven to 400 degrees F. Toss the carrots with the olive oil and season with salt and pepper. Roast in a roasting pan for about 40 minutes, or until fork tender but not mushy.
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Meanwhile, combine the remaining ingredients in a small bowl to make your relish. Season with salt and pepper to taste.
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When the carrots are done, transfer to your desired serving dish and top with the pistachio relish.
*1 bunch of carrots will have about 6-8 carrots.
If you can't find carrots with tops, use fresh parsley.
I hope you and your family enjoy these roasted carrots! They were a big hit in our house, even Rhubarbaby loved them.
If you try these out, don’t forget to snap a pic and give me a shout on social media! #Rhubarbarians
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!
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Sarah | Well and Full says
That herb relish sounds absolutely delicious! This is perfect for spring 🙂
Patricia Bozeman says
Thanks, Sarah! The herb relish is a new fave. I want it on all the veggies! 😉
Debra says
OMG….saw this gorgeous dish on instagram and had to come check out the recipe. Love the simple, wholesome, clean ingredient list. THis is the perfect spring recipe to bring to my book group brunch this weekend.
Marisa F. Stewart says
I’ve seen the colored carrots at the Farmer’s Market and I’ve been tempted to purchase them. I didn’t because I wasn’t sure what I wanted to do with them. Roasting those beauties with the tops and putting a pistachio relish on them makes them so elegant and tasty. What a lovely presentation. Next time I’m at the Farmer’s Market I’ll pick up some of these carrots.
Sean@Diversivore says
Heck yeah. I love me some pistachios, and I love the richness and bite that they add to root veggies (and the like). I’m especially pleased to see the use of the carrot tops. They can be a bit tough at times, but that’s dealt with by mincing them, and they’ve got a great green flavour. Mint is the perfect touch too, and so good with carrots. I wonder if you think a little garlic would be good in the mix too – sort of a pistachio-gremolata kinda thing? Then again my default is to always add garlic. Lol. Regardless, this is a beautiful, flavourful, bright and lovely dish. Great stuff.
Annemarie says
Extra points for using the carrot tops with the carrots! Whenever I get the fresh, local carrots, I love the greens but I hadn’t thought of putting them into a relish with the carrots. And thanks for the tip on peeling the carrots to keep their colors bright. I’ll make sure I do that.
Daniela says
Yum! I love roasted carrots, but this pistachio relish just takes them to a whole another level. And I love that it makes use of the carrot tops as well since I hate throwing those out. I would love to serve them alongside some creamy burrata to turn them into a simple, healthy lunch. Great recipe!
Julie Menghini says
I love pistachios and eat them as snacks a lot. Layered on the roasted carrots sounds amazing and I just love the textures of this dish. Those carrots are just picture perfect and I love that you used the entire carrots. I’ve never used mint with carrots but it sounds amazing. These carrots would be perfect for my Easter table!
Gloria says
I love the look of this carrot recipe. Those are my favourite kind. Presentation perfect. I always have pistachios. The crunch would be a great contrast to these beautifully roasted carrots.