Easy roasted carrots with pistachios make a perfect side to roast chicken. Match with flavours such as harissa, middle eastern spices and even cherries at Christmas.
Ingredients
8 small (not baby) carrots, peeled, cut into quarters
ΒΌ cup olive oil
1 clove garlic, crushed
2 teaspoons ground cumin
1 teaspoon mustard powder
2 bunches asparagus, trimmed
2 tablespoons chopped pistachios
Method
Preheat oven to 200C/180C fan. Place carrots in a roasting pan. Drizzle with oil. Add the garlic, cumin and mustard powder and toss to evenly coat. Bake for 30 minutes, turning occasionally
Add the asparagus and pistachio nuts to pan and toss to combine. Bake for a further 5 minutes or until vegetables are tender. Season with salt
Tips & Hints
Serve with Steggles roast chicken recipes such as Festive Roast, Father's Day Roast and Mother's Day Roast
