Pistachio Guac with Glazed Carrots
Ingredients
For the Glazed Carrots
- 1 lb carrots peeled, cut into quarters, or one package store-bought baby carrots.
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup toasted pistachio kernels
- 1 clove of garlic
- 1 avocado
- 1 cup pistachios
- Squeeze of fresh lemon
- 100ml water
- 1/2 cup creme fraiche or sour cream
- Zest from one orange
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh parsley
- 1/4 teaspoon cumin
Instructions
- Preheat oven to 400°F.
- In a mixing bowl, combine honey, balsamic, olive oil, thyme, salt, pepper, and garlic powder.
- Add the carrot sticks to the bowl and toss until the carrots are evenly coated with the honey and spice mixture.
- Spread the coated carrots in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes or until the carrots are tender and slightly caramelized, stirring halfway through to ensure even roasting.
- Meanwhile, make the Pistachio Guac. Blend ingredients together until smooth with a hand mixer or in a blender.
- Make the Orange Crème Fraîche. In a small bowl, combine creme fraiche, orange zest, juice, parsley, cumin, salt, and black pepper. Mix well until everything is evenly incorporated.
- Once the carrots are done roasting, spread out a serving of guac on a plate. Top with glazed carrots. Drizzle the crème fraîche over the roasted carrots and sprinkle with toasted pistachios.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
