Roasted Carrots With Pistachio Relish Recipes

Steps:

• Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
• Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
• Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

Steps:

• Preheat the oven to 350 degrees F. Add the apricots to a small saucepan and cover with water. Bring to a rapid simmer, then turn off the heat and let the apricots slightly soften, 3 to 5 minutes; strain and set aside.
• Spread the pistachios on a rimmed baking sheet and toast until lightly browned and fragrant, 7 or 8 minutes; set aside.
• Whisk the oil and vinegar in a medium bowl.
• Shred the carrots on the large holes of a box grater. You can control the size of the shreds by changing the angle of the carrot; a more severe angle will create longer slices, whereas holding the carrot perpendicular to the holes will yield shorter, choppier pieces. Add the carrots and softened apricots to the dressing, season with salt and pepper and toss thoroughly to combine. Refrigerate the salad, covered, until the vinaigrette has been absorbed, up to 2 hours.
• Chop the pistachios and add to the salad just before serving.

Steps:

• Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
• As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
• While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.