Creamy Roasted Carrots and Asparagus with Pistachos
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.
Servings: 6 servings
Calories: 97kcal
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.
Notes
Storage:
Store leftovers in the fridge in a tightly sealed container for up to 3 days. Reheat in the microwave or in the oven.
Substitutions:
Boursin can be substituted for goat, gorgonzola or feta cheese.
Pistachios can be substituted for pecans or walnuts.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 248mg | Potassium: 448mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13216IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg