These Coconut Roasted Carrots with Pistachios are the perfect side dish for Easter! Whole carrots are roasted with coconut oil, and topped with crush pistachios and shredded coconut.This recipe is super simple to prepare, and includes only 4 ingredients!
Coconut Roasted Carrots with Pistachios
This recipe can be filed under delicious things to make IMMEDIATELY.
If you’re anything like me, Easter is just days away, and you’re still working for a great recipe to contribute to your family’s Easter brunch or supper.
You’re in luck!
This recipe is super simple, but yields a very fancy, “I just spent hours in the kitchen” result. Which is EXACTLY what you’re going for at a family gathering.
Toss these carrots with coconut oil and a little salt and pepper. Follow a good roast in the oven, and sprinkle with shredded coconut and crushed pistachios.
So simple, delicious, and easy!
Which inevitably means you can have seconds of cheesy potatoes.
(Or thirds. Or fifths.)
If you’re in to that sort of reward system like me.
Hosting? Great!
These can be prepped in a flash, and be the last thing in the oven. Or, you could even roast them in advance so they only need a quick warm up in the oven (if you’re going to someone’s home like I am!).
Simply sprinkle the coconut and pistachios on while they’re still warm, and voila!
World’s best Easter side dish!
It’s a lofty claim, but I whole heartedly stand by it!
To up the “must-make-this-immediately” factor, this recipe includes JUST 4 INGREDIENTS! Not counting salt and pepper though, because they’re freebies mmmmmk?
Give this recipe a try and let me know your thoughts!
Coconut Roasted Carrots with Pistachios
These Coconut Roasted Carrots with Pistachios are the perfect side dish for Easter! They’re light, fresh, heathy, and so delicious. This recipe is super simple to prepare, and includes only a handful of ingredients!
Servings: 6 servings
Ingredients
- 3 lbs whole carrots, peeled and halved
- 1 Tbsp Coconut Oil melted
- 1/2 tsp salt
- 1/4 tsp Freshly cracked pepper
- 2 Tbsp Unsweetened shredded coconut
- 1/3 cup shelled pistachios, chopped
Instructions
- Preheat oven to 400 degrees.
- Peel and halve the carrots. Place them on large baking sheet and drizzle with coconut oil. Season with salt and pepper. Bake for 35 minutes, or until just fork tender.
- Meanwhile, place shelled pistachios in a small plastic bag. Break up in to small pieces using a meat mallet (or the bottom of a glass!). You can also pulse the pistachios in a small food processor.
- Top carrots with shredded coconut and pistachios, drizzle with a little coconut oil, and serve warm.