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 😉



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


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

Pistachios 5

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


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.


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


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.


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.



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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