Creamy Roasted Carrots and Asparagus with Pistachos
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Roasted Carrots and Asparagus pair beautifully with creamy Boursin cheese and chopped pistachios. The vegetables roast until tender and lightly caramelized, then get topped with soft, herby cheese and a handful of chopped nuts for a bit of crunch. It’s a simple side dish with just enough richness and texture to make it feel special without being fussy.
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This recipe hits the spot when you need a tasty side to go with roasted chicken, roast beef, lamb chops. The Boursin adds a creamy and subtle herby flavor and the pistachios add the perfect amount of crunch.
Not a fan of Boursin or looking for something with a little more flavor? Swap the Boursin out for Goat Cheese or Gorgonzola.
Star Ingredients
- Asparagus – Fresh is the only way to go here. Look for thicker stalks so that they cook in a similar amount of time as the carrots. If you get the thin kind they will become mushy and overcooked because the carrots take longer.
- Carrots – Go for full-sized carrots vs the baby carrots if you can because they are much more flavorful. But if you need to use up some baby carrots you can use them but instead of baking the asparagus whole, cut the asparagus up into pieces similar in size. This will ensure similar cook times.
- Boursin – A soft French cheese that comes in a variety of flavors. For this recipe I used the herb and garlic but you can experiment as you wish. Feta, gorgonzola, and goat are also great substitutes but will bring different flavor profiles to the dish.
- Pistachios – Shelled and unsalted is my recommendation. I like to roast them before chopping and sprinkling them on top. Walnuts or Pecans are great substitutions.
Let’s Do This!
- Start by washing and trimming the stems of the asparagus. Trim the stems from where they start to become tougher and lighter in colour. Or you can bend the asparagus and let is snap naturally where the tender and hard part meet. Then peel and slice the carrots. You want the thickness of the carrots to be about the same size. Larger carrots likely need to be cut and half and the thinner kind can be left alone.
- Preheat your oven to 350°F. Place the carrots and asparagus in a shallow baking dish. Drizzle the olive oil over top and sprinkle with salt and pepper. Toss with your hands or tongs to evenly coat the carrots and asparagus with the seasoning.
- Roast the carrots and asparagus for 30 minutes tossing halfway through to ensure even cooking and also to give the carrots a chance to caramelize in more places.
- While the vegetables are roasting, add the pistachios to a small pan and toast them over medium heat for about 2-3 minutes. They will be done when they start to brown slightly. But you will also start to smell their wonderful aroma. That’s when you take them off the heat and chop them.
- When the carrots are fork tender, remove the vegetables from the oven and sprinkle with the Boursin cheese and chopped roasted pistachios and they are ready to serve.
Leftovers? No Problem
Store any leftovers in a tightly sealed container for up to 3 days and reheat them in the microwave or pop them back in the oven.
More Roasted Vegetable Recipes
Creamy Roasted Carrots and Asparagus with Pistachos
Ingredients
- 1 lb asparagus
- 1 lb carrots
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ package Boursin herb and garlic cheese
- ¼ cup unsalted shelled pistachios
Instructions
- Preheat your oven to 350°F. Wash and cut the tough ends off of the asparagus. Peel and slice the carrots to roughly the same thickness.
- Add the carrots and asparagus to a shallow baking dish and sprinkle with a tbsp of olive oil, 1/2 tsp of salt and 1/4 tsp of black pepper. Use your hands or tongs to toss the carrots and asparagus to coat.
- Bake the asparagus and carrots in the oven for 30 minutes, flipping halfway through. The vegetables are done cooking when the carrots are fork tender.
- While the vegetables are baking, add a 1/4 cup of shelled and unsalted pistachios to a small pan and toast over medium heat for about 2-3 minutes or until fragrant. Remove the pistachios from the heat and roughly chop.
- Remove the vegetables from the oven and sprinkle with crumbled Boursin cheese and chopped pistachios. Serve hot.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
