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报告翻译问题
Minnesota, United States 
CAL/SERV:
155
YIELDS:
8 servings
Ingredients
3 lb. thin carrots, peeled
3 tbsp. olive oil
1 tsp. smoked paprika
1/2 tsp. ground nutmeg
Kosher salt
Pepper
2 tbsp. packed fresh oregano leaves, chopped
2 tbsp. unsalted butter, melted
1 tbsp. red wine vinegar
c. roasted salted pistachios, shelled and finely chopped
Directions
Heat oven to 450 degrees F.
On a large rimmed baking sheet, toss carrots with oil, paprika, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then toss with oregano. Transfer half to second sheet and roast until golden brown and tender, 20 to 25 minutes.
Gently toss with butter and vinegar and sprinkle with pistachios.
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