Roasted Carrots with Pistachio Orange Butter

Roasted Carrots with Pistachio Orange Butter

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These Roasted Carrots with Pistachio Orange butter will make any vegetable naysayer a convert. Sweet coin-shaped carrots are roasted with coconut oil, and then tossed with a super easy pistachio and orange compound butter you’ll want to slather on everything.

Category Side Dishes

Recipe Ingredients

6 whole large carrots cut in to ¼-inch coins (should yield about 4 cups of carrots)

1 Tbsp. coconut oil, melted

½ tsp. salt, divided

¼ cup roasted (unsalted) pistachios

2½ Tbsp. unsalted butter, softened

2 tsp. orange zest

2 tsp. orange juice

¼ tsp. vanilla extract

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