Moroccan Roasted Carrots with Pistachio Gremolata

Ingredients

• 1 1/2 - 2 pounds carrots, peeled and cut into 1/4-inch pieces
• 2 Tablespoons avocado or coconut oil
• 1 1/2 teaspoons Moroccan seasoning (Ras El Hanout)
• 1/4 teaspoon sea salt
• 6 Tablespoons finely chopped pistachios
• 1/2 Tablespoon minced flat-leaf parsley
• 1 lemon

Instructions

1. 1

   Preheat your oven to 425 degrees F.

2. 2

   Put the carrots on a rimmed baking sheet...: Put the carrots on a rimmed baking sheet and drizzle with oil. Sprinkle with the Moroccan seasoning and salt and use your hands to toss everything together. Spread the carrots out evenly on the pan.

3. 3

   Roast the carrots for 20 minutes, flipping them...: Roast the carrots for 20 minutes, flipping them around once or twice, until they are tender and have formed golden brown spots.

4. 4

   While the carrots are roasting, put the minced...: While the carrots are roasting, put the minced pistachios in a small bowl. Use a microplane zester to remove about 1/2 teaspoon of zest from the lemon. Put the lemon zest in the bowl with the pistachios and add the parsley. Mix it well with your fingers and set it aside with half of the lemon.

5. 5

   When the carrots are finished, sprinkle them with...: When the carrots are finished, sprinkle them with the pistachio gremolata and a squeeze of lemon juice.