Roasted Carrots Honey Pistachios (Printable)
Caramelized carrots glazed with honey and sprinkled with pistachios for an elegant side dish.
# What You Need:
→ Vegetables
01 - 1 lb carrots, peeled and cut into sticks or left whole if small
→ Oils & Sweeteners
02 - 2 tbsp olive oil
03 - 2 tbsp honey
→ Seasoning
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/4 tsp ground cumin (optional)
→ Garnish
07 - 1/4 cup shelled pistachios, roughly chopped
08 - 2 tbsp fresh parsley, chopped (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the carrots on the baking sheet. Drizzle with olive oil and season with salt, pepper, and cumin (if using). Toss to coat evenly and spread in a single layer.
03 - Roast for 25–30 minutes, turning once halfway, until the carrots are tender and caramelized around the edges.
04 - Remove from the oven and immediately drizzle with honey while the carrots are hot. Toss gently to coat.
05 - Transfer to a serving platter. Sprinkle with chopped pistachios and parsley, if desired. Serve warm.
# Expert Tips:
01 -
- The honey creates this gorgeous sticky finish that makes even carrot skeptics reach for seconds
- Pistachios add this sophisticated crunch that nobody expects on a simple roasted vegetable
02 -
- Crowding the baking sheet is the fastest way to end up with steamed carrots instead of roasted ones, so give them room
- The honey needs the residual heat from the carrots to create that natural glaze, so don't wait until they've cooled to drizzle
03 -
- Look for carrots that are similar in size so they roast evenly without some turning to mush while others stay crunch
- The pistachios stay crunchiest when you add them right at the very last moment before serving