Roasted Rainbow Carrots with Pistachios

No ordinary carrots! These rainbow carrots, roasted with aromatic spices, are delicious, vibrant and refreshingly fuss free. Finished with a sprinkle of toasted pistachios before serving for added texture and taste.

These carrots will taste outstanding served alongside of our Bacon Wrapped Pork Tenderloin. 

I’ve really enjoyed the more varied produce that’s become available in recent years. Multi-coloured tomatoes, radishes and carrots are readily available in most supermarkets nowadays.

And not only are they a joy to look at but also a pleasure to eat! The difference is not only aesthetic, the colour is a clue that there is a difference in the taste of the vegetables.

Take these rainbow carrots for example. Orange, yellow and purple varieties all come with specific taste notes. And together they create such an interesting dish, which is both familiar and nostalgic but also new and exciting. 

Roasted Carrots

I am a huge fan of roasting root vegetables like carrots, parsnips or potatoes. Roasting does what boiling or steaming can never do. It intensifies flavours and brings out the vegetables’ natural sweetness.

It also improves the texture. Prolonged time in the oven makes root vegetables crispy on the outside and fluffy on the outside. It makes for a glorious combination and a wonderful side to your roast beef, pork or chicken. 

But the best thing about roasting vegetables is the ease of preparation. Once they are seasoned they can be in the oven on their own until done. No need to fuss!

While I like my roasted vegetables in any shape or form, I especially love adding interesting spices to my creations for holidays. The flavours of this carrot recipe were inspired by the Middle East. Aromatic and full of bold flavours but not spicy. 

Serving suggestions

Roasted carrots are an easy to prepare dish, which mean that they can be appropriate for all sorts of meals where you want to add a nutritious side. But the colour and bonus pistachios mean that I especially love serving this version as part of a holiday spread.

Roasted vegetables are especially good with roasted meat. Any will work: beef, chicken, pork, turkey, and so on.

Storage and leftovers

Feel free to make extra because roasted carrots leftovers keep very well. Store them in an This is an affiliate link.airtight container and refrigerated for up to 3-4 days. Best to keep the pistachios separately though, as they will get soft if stored with the carrots.

Reheating is simple. They can be warmed up in the microwave or an air fryer but I prefer returning them to the oven. Place them in an oven preheated to 200C/400F and leave them for 5-10 minutes or until they are hot all the way through.

More Vegetable Side Dishes to Try

• Garlic Butter Sauteed Cauliflower
• Roasted Asparagus with Mornay Sauce
• Pan Fried Garlic Mushrooms with Parmesan
• Creamy Celeriac and Potato Mash