Spice-Roasted Carrots

Name: Spice-Roasted Carrots
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 3 lb. thin carrots, peeled; 3 tbsp. olive oil; 1 tsp. smoked paprika; 1/2 tsp. ground nutmeg; Kosher salt; Pepper; 2 tbsp. packed fresh oregano leaves, chopped; 2 tbsp. unsalted butter, melted; 1 tbsp. red wine vinegar; c. roasted salted pistachios, shelled and finely chopped

By The Good Housekeeping Test KitchenUpdated: Oct 23, 2018

Mike Garten

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Yields:

8 serving(s)

Total Time:

50 mins

Cal/Serv:

155

Jump to recipe

Spice up this traditional holiday side with paprika and nutmeg. For more timeless recipes like this, check out The Good Housekeeping Cookbook.

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Ingredients

3 lb.
thin carrots, peeled
3 Tbsp.
olive oil
1 tsp.
smoked paprika
1/2 tsp.
ground nutmeg
Kosher salt
Pepper
2 Tbsp.
packed fresh oregano leaves, chopped
2 Tbsp.
unsalted butter, melted
1 Tbsp.
red wine vinegar
cup
roasted salted pistachios, shelled and finely chopped

Directions

1. Step 1Heat oven to 450 degrees F.
2. Step 2On a large rimmed baking sheet, toss carrots with oil, paprika, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then toss with oregano. Transfer half to second sheet and roast until golden brown and tender, 20 to 25 minutes.
3. Step 3Gently toss with butter and vinegar and sprinkle with pistachios.

Nutritional Information (per serving): About 155 calories, 10.5 g fat (5.5 g saturated), 3 g protein, 275 mg sodium, 15 g carb, 4 g fiber

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