Carrot and asparagus with pistachio butter
After a stand-out side? Look no further than this carrot and asparagus dish. It delivers serious texture and flavour.
Start by preheating the oven to 180 degrees Celsius. Then line a large baking tray with baking paper. Place the pistachios in a food processor and process until chopped. Transfer half the pistachios into a bowl, add the butter and stir until well combined. Spoon the butter mixture along the centre of a piece of baking paper. Then shape into a log roll up and twist the ends of the baking paper to secure. Pop in the fridge to chill for 30 minutes or until firm.
Next place the carrots on the lined trays and drizzle with oil and sprinkle with cumin and sea salt flakes. Pop in the oven and roast for 10 minutes. Add the asparagus to the tray and then roast for a further five minutes or until tender. To serve, cut the pistachio butter into one centimetre thick slices.
Transfer the vegetables to a serving platter and top with the pistachio butter. Sprinkle with thyme sprigs and the remaining pistachios. Serve up this mouth-watering veggie dish, it will complete any festive feast.
Note: + 30 mins chilling time
- 1/2 cup (70g) unsalted pistachio kernels
- 100g unsalted butter, softened
- 2 bunches Dutch carrots, halved lengthways, or 600g baby carrots, peeled, quartered lengthways
- 2 tbs avocado oil or extra virgin olive oil
- 2 tsp ground cumin
- 2 tsp sea salt flakes
- 2 bunches asparagus, woody ends trimmed
- Thyme sprigs, to serve
Preheat oven to 180°C. Line a large baking tray with baking paper. Place the pistachios in a food processor and process until finely chopped.
Transfer half the pistachio to a bowl. Add the butter and stir until well combined. Spoon the butter mixture along the centre of a piece of baking paper. Shape into a log. Roll up and twist the ends of the paper to secure. Chill for 30 mins or until firm.
Place the carrots on the lined tray. Drizzle with the oil. Sprinkle with cumin and sea salt flakes. Roast for 10 mins. Add the asparagus to the tray. Roast for a further 5 mins or until tender.
Cut the pistachio butter into 1cm-thick slices. Transfer vegetables to a serving platter. Top with pistachio butter. Sprinkle with thyme sprigs and remaining pistachio to serve.