Pistachio Crusted Carrots
Pistachio Crusted Carrots
This Roasted Carrot Pistachio Salad is the dish that stamped my ticket to the finale of MasterChef Canada. The final challenge was to take humble ingredients and transform them into something magical. We had 75 mins to come up with 3 dishes. The judges loved this one, and hopefully you’ll love it too!
Prep:
5 mins
Cook:
25-30 mins
Total:
60 mins
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Ingredients
Instructions
The “How to” on Roasting Carrots.
A properly roasted carrot can be a beautiful thing. Here are a few tricks that are going to make sure you get the best roast every time.
- High High Heat. We want that oven to be as hot as possible. 450F +. The higher the heat the faster you’ll get that char, and keep them nice and tender.
- The Preheat. Not only do we want to make sure the oven is hot, but the sheet tray we’re roasting on. I like to place the sheet tray in the oven and let it heat up with the oven. That way, when you add your carrots to the pan, they start cooking right away!
- The proper cut. A whole carrot takes longer to cook than a cut one. Chop up your carrots to any size you want!
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