Roasted Root Vegetables with Toasted Pistachios

I love surprising people by how delicious roast vegetables can be. With the right amount of salt and oil, you can make the veggies the star of the show! For Christmas, I really wanted to create a slightly upscale version of the roast veggies that I make all the time. Insert the toasted pistachio. It’s only one extra ingredient, but ooooh my goodness. It adds the most incredible crunch and bite. It elevates this dish and makes it a showstopper. Add some fresh lemon juice and boom- your veggies are ready! Note that parsnips and carrots do take a bit to cook through, so just plan accordingly!

INGREDIENTS:
1 lb carrots, cut lengthwise
1 lb parsnips, cut lengthwise
1 lb brussel sprouts, cut in half
1/2 cup olive oil
Salt and pepper
4 cloves minced garlic
Red pepper flake
Fresh lemon
1 cup pistachios
Fresh parsley

DIRECTIONS:
1.) Slice the vegetables lengthwise and toss with a generous amount of olive oil, minced garlic, salt, pepper and red pepper flake. Roast in the oven at 475 degrees until cooked through, about 35 minutes.
Note: The parsnips and carrots will take longer to cook than the brussels. Add the brussel sprouts into the oven for the last 20 minutes of cooking time.
2.) Meanwhile, gently chop the pistachios and add to a sauté pan. Lightly toast, being careful not to burn them.
3.) Once the vegetables are cooked through, remove from the oven and squeeze fresh lemon juice over top. Arrange them on a serving tray and cover with toasted pistachios, then garnish with chopped fresh parsley.