Roasted Carrots with Pistachio Orange Butter
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 6 whole large carrots cut in to ¼-inch coins (should yield about 4 cups of carrots)
  • 1 Tbsp. coconut oil, melted
  • ½ tsp. salt, divided
  • ¼ cup roasted (unsalted) pistachios
  • 2½ Tbsp. unsalted butter, softened
  • 2 tsp. orange zest
  • 2 tsp. orange juice
  • ¼ tsp. vanilla extract
  1. Preheat oven to 375 degrees.
  2. Toss carrots with coconut oil and ¼ tsp salt. Spread on a large, rimmed baking sheet. Roast in the oven for 15-20 minutes or until the carrots are softened, but still have a slight bite.
  3. While the carrots cook, add pistachios to the food processor. Pulse 3-4 times until the pistachios are crushed. Be sure to not over-process them in to butter. Add butter, orange zest, orange juice, vanilla extract and remaining salt. Pulse until combined.
  4. When carrots come out of the oven, toss with butter. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at