This Roasted Carrot Pistachio Salad is the dish that stamped my ticket to the finale of MasterChef Canada. The final challenge was to take humble ingredients and transform them into something magical. We had 75 mins to come up with 3 dishes. The judges loved this one, and hopefully you’ll love it too!

A close up shot of Andy's Roasted Carrot Salad

The “How to” on Roasting Carrots.

A properly roasted carrot can be a beautiful thing. Here are a few tricks that are going to make sure you get the best roast every time.  

  1. High High Heat. We want that oven to be as hot as possible. 450F +. The higher the heat the faster you’ll get that char, and keep them nice and tender. 
  2. The Preheat. Not only do we want to make sure the oven is hot, but the sheet tray we’re roasting on. I like to place the sheet tray in the oven and let it heat up with the oven. That way, when you add your carrots to the pan, they start cooking right away!
  3. The proper cut. A whole carrot takes longer to cook than a cut one. Chop up your carrots to any size you want! 
A close up shot of Andy's Roasted Carrot Salad

What’s the best carrot for a roasted salad?

There’s actually a wide variety of carrots out there. In the summers, Nova Scotia explodes with tons of vegetables, heirloom carrots being one of them. 

We’ve all seen those massive, waxy and tough carrots you get in bulk. Not ideal for roasting but they’ll do in a pinch. 

A farmers market carrot is going to be your best friend. They’ll have better sweetness and texture, perfect for any style of roasted carrot salad.

Roasted Rainbow Carrots.

If you can find heirloom rainbow carrots, they are THE best!

Not only do they roast just as well as any other carrot, they bring so much colour to any dish you use them in. The colours will bleed a little bit, but they should stay nice and vibrant in the oven!

Roasted Baby Carrots.

This is a trend I see all the time. If you have some laying around, give them a roast and see for your self! Follow the same instructions as if they were regular sized carrots!

A close up shot of beautiful roasted carrots being pulled from the oven.

Perfect Holiday Sides!

When it comes to holiday meals, this should be on your table. It’s a great way to add a bit of brightness to your meal while still using those classic holiday ingredients. 

Even the next day, adding some leftover turkey or diced ham to help work your way through leftovers! 

Other recipes to check out!

If you’re in need for other great side dishes, here are a few recipes for you to check out!

Brussel Sprout Apple Sausage

Candied Sweet Potatoes

Holiday Dinner for Ten

Roasted Pistachio Carrot Salad

Print Recipe
Servings 4
Roasted Pistachio Carrot Salad

Ingredients
  

  • 10 large Carrots Chopped
  • 1 cup Pistachios shelled
  • 1/3 cup Brown Butter
  • 1/2 cup Honey
  • 1/2 Orange Juiced
  • 2 tbsp Olive Oil
  • 1 tsp Kosher Salt

Instructions
 

  • Preheat your oven to 450F.
  • Place a large baking sheet into the oven while it heats up.
  • With a sharp knife, cut your carrots into 4 inch chunks. Place in a bowl and season with 1 tbsp of olive oil and 1 tsp of kosher salt.
  • Once your oven and pan is heated, add your carrots to the hot pan and roast for 20-25 min. Once tender and roasted, pull and set aside.
  • While your carrots are roasting, brown ⅓ cup of butter. Once browned add ½ cup of honey and ½ a juiced orange. Mix well. Make sure you let your butter cool before you add your honey and orange juice, it might bubble up!
  • Drizzle your brown butter-honey onto the carrots, mix around and bake for another 5 min.
  • Pull from the oven, place in your serving dish and sprinkle on 1 cup of chopped pistachio.
Print Recipe
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