Carrots and Parsnips with California Pistachio Butter
Elevate your side dish game with this stunning recipe for Carrots and Parsnips with California Pistachio Butter. Sweet roasted carrots and parsnips are perfectly caramelized in the oven, then topped with a rich, velvety pistachio butter made from creamy unsalted butter, nutty California pistachios, a touch of honey, and aromatic garlic. This easy yet elegant dish comes together in under an hour, making it a showstopper for holiday feasts or weeknight dinners. Garnished with fresh parsley, it’s a harmonious balance of earthy, sweet, and nutty flavors that will leave your guests asking for seconds. Perfect for those looking to add a gourmet twist to classic vegetables, this recipe is a must-try!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 medium Carrots
- 4 medium Parsnips
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 0.5 cup Shelled California pistachios
- 1 teaspoon Honey
- 1 clove Garlic
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Peel the carrots and parsnips, and cut them into evenly sized sticks, about 3-4 inches long and 1/2 inch thick.
Place the carrot and parsnip sticks onto the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly.
Spread the vegetables into a single layer and roast in the preheated oven for about 30-35 minutes, or until they are golden brown and tender, flipping halfway through.
While the vegetables are roasting, prepare the pistachio butter. In a food processor, combine the shelled pistachios, butter, honey, and peeled garlic clove. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Once the roasted carrots and parsnips are ready, transfer them to a serving platter.
Dollop or drizzle the pistachio butter over the warm vegetables, allowing it to melt slightly.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 13.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
