Carrots' Colorful Complement

This simple carrot dish is a great way to showcase the vegetable's natural sweetness. The carrots are cooked in olive oil until tender and slightly browned, then tossed with lemon juice, parsley, and pistachios. The result is a bright and flavorful dish that is perfect for a summer side dish or a light lunch.

Carrots have been cultivated for centuries, and they are now one of the most popular vegetables in the world. They are a good source of vitamins A, C, and K, and they are also a good source of fiber. Carrots can be eaten raw, cooked, or juiced, and they are a versatile ingredient that can be used in a variety of dishes.

Prep time: 10 | Cook time: 5 | Serves: 4

Ingredients

• 1 lb carrots, peeled and cut into matchsticks
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped pistachios
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the carrots and cook, stirring frequently, until softened and slightly browned, about 5 minutes.
3. Stir in the lemon juice, parsley, pistachios, salt, and pepper.
4. Cook until heated through, about 2 minutes more.
5. Serve warm or at room temperature.

Why It Works

• The carrots are cooked in olive oil until tender and slightly browned, which brings out their natural sweetness.
• The lemon juice adds a bright acidity that balances the sweetness of the carrots.
• The parsley adds a fresh, herbaceous flavor.
• The pistachios add a nutty crunch.