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.