Description
A vibrant, sweet-savory appetizer featuring roasted carrot skewers coated in a crunchy pistachio crust and drizzled with a tangy cranberry sauce.
Ingredients
Scale
For the Crust:
- 8 medium carrots, peeled and cut into 1-inch chunks
- 1 cup shelled pistachios, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup fresh or frozen cranberries
- 1/4 cup honey
- 2 tablespoons orange juice
- Wooden skewers, soaked in water for 30 minutes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss carrot chunks with olive oil, smoked paprika, garlic powder, salt, and pepper. Roll each piece in chopped pistachios to coat evenly.
- Thread 3-4 carrot pieces onto each soaked skewer and place on the baking sheet. Bake for 20-25 minutes, until carrots are tender and pistachios are golden.
- While carrots bake, combine cranberries, honey, and orange juice in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Let cool slightly, then blend until smooth if desired.
- Arrange skewers on a platter and drizzle with cranberry sauce before serving.
Notes
You can customize the seasonings to taste.