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A tasty gluten-free side dish that goes well with any meal is these roasted carrots with pistachio orange butter. Carrots are sweet, pistachios are nutty, and orange zest is bright. Together, these flavors make a delicious combination that will make your taste buds dance.
Ingredients: 1 lb carrots, peeled and trimmed. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup shelled pistachios, finely chopped. Zest of 1 orange. 2 tablespoons unsalted butter, softened.
Instructions: Preheat oven to 400F 200C. Place carrots on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast carrots in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. In a small bowl, mix chopped pistachios, orange zest, and softened butter until well combined. Once the carrots are done, transfer them to a serving dish and dollop with pistachio orange butter. Serve immediately and enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
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Komola Mouri Bhetki
Cooking with oranges or komola lebu is not new to Bengali cuisine. Few years back, while me and my husband were taking rounds in a Khadyamela (food fair) held in Kanchenjunga stadium of Siliguri, we came across a stall selling Komola Mouri Bhetki. I took a sneak peek of the dish and decided to taste the dish. My husband on the other hand was quiet skeptical though, presumably because, he had…
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#ORANGEAIOLI Using some of the oranges I froze at the end of last season, I made Orange Aioli. I took 3 Tablespoons of Juice from an Orange and 1 Teaspoon Orange Zest along with 1 Teaspoon of minced garlic (according to your taste) and a pinch of salt. Then mix that into a 1/4 cup mayonnaise. You can switch out a little of the orange juice for lemon or sour orange juice for a little more zing. www.poinsettiagroves.com #orangerecipes (at Vero Beach, Florida) https://www.instagram.com/p/B21_MibFnxX/?igshid=1elnf2irebn3z
