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Spice up this traditional holiday side with paprika and nutmeg. For more timeless recipes like this, check out The Good Housekeeping Cookbook.
Ingredients
- 3 lb.
thin carrots, peeled
- 3 Tbsp.
olive oil
- 1 tsp.
smoked paprika
- 1/2 tsp.
ground nutmeg
Kosher salt
Pepper
- 2 Tbsp.
packed fresh oregano leaves, chopped
- 2 Tbsp.
unsalted butter, melted
- 1 Tbsp.
red wine vinegar
- cup
roasted salted pistachios, shelled and finely chopped
Directions
- Step 1Heat oven to 450 degrees F.
- Step 2On a large rimmed baking sheet, toss carrots with oil, paprika, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then toss with oregano. Transfer half to second sheet and roast until golden brown and tender, 20 to 25 minutes.
- Step 3Gently toss with butter and vinegar and sprinkle with pistachios.
Nutritional Information (per serving): About 155 calories, 10.5 g fat (5.5 g saturated), 3 g protein, 275 mg sodium, 15 g carb, 4 g fiber
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