Baby carrots roasted with rosemary, pistachios, walnuts and white wine.

Almost every Saturday we go to France to get some food. I find French food markets much better than the local ones. My boyfriends hates it, almost the same way as I hate driving- this is the main reason why he comes with me- but both of us admit that it’s not wasted time. Since we have to drive- or he has to drive to the food market for about 45 min, I usually bring one of my cook books, and I read it on the way looking for some inspiration (how convenient …). Some time ago I bought What Katie Ate by Katie Quinn Davies, mostly for the pictures to be quite frank. However I find some of her recipes interesting, like the one I’m sharing with you today. I needed a nice side dish, vegetables and not time consuming. And there you go! I make roasted baby carrots too, but my recipe is very simple- try it by the way 🙂 I simply place them on a baking sheet with some olive oil and some Himalaya salt- I love this one! 25 minutes in the oven and it’s ready. This recipe is a bit more sophisticated, and I like the combination of flavors, however I replaced some ingredients by what I had at home yesterday in the evening 🙂 I’m sure it was as good as the original method 😉

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Ingredients

Serves 4, preparation time 15 minutes, time in the oven- 45-50 min, oven temperature- 180 C

  1. 2 bunches of baby carrots, trimmed
  2. 20 g of walnuts, 30 g of pistachios- the original recipe says hazelnuts, but I didn’t have them at home- 30 g if you would like to recreate the original recipe
  3. 3-4 springs of rosemary- in the original recipe 5 springs of thyme
  4. Himalaya salt, black or white pepper – in the original sea salt
  5. white wine- 3-4 tablespoons
  6. juice of 1/2 orange- in the original blood orange
  7. 1 tablespoon extra virgin olive oil
  8. 2 pats of butter

Method

In advance roast walnuts and pistachios- for about 10 minutes. Chop walnuts into smaller pieces. Set aside.

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Prepare the carrots- wash them and trim them. Make fresh juice from the orange, set aside.

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In a baking form place two large pieces of kitchen foil- one horizontally and the second one vertically. Lay the carrots in the middle. Scatter with rosemary and season with some salt and pepper.

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Now the last step- pour orange juice, white wine and olive oil and add the butter.

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Fold the kitchen foil over the carrots, like below on the picture. It’s like you were sealing the parcel. Place the baking form in the oven for about 45-50 minutes.

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What I did was- after 25-30 min I opened the parcel and let the carrots properly roast for another 25 min or so. They should still be a little bit crunchy, but tender enough. I think it also depends on the oven. Once the carrots are ready, transfer them into a serving dish and spoon the sauce left in the baking form all over the top. Sparkle with pistachios and walnuts, season with salt and pepper if needed.

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10 thoughts on “Baby carrots roasted with rosemary, pistachios, walnuts and white wine.

    • I’m waiting for her second book. I’m sure I will try the original version of this recipe too but we really liked mine, and the combination of pistachios and walnuts with white wine is delicious 🙂

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