Roasted Carrots Honey Pistachios (Printable)

Carrots roasted to caramelized perfection, enhanced with honey and topped with crunchy pistachios.

# Ingredient List:

→ 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 Make:

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 natural sweetness of carrots intensifies in the oven creating candy like edges that make even vegetable skeptics reach for seconds
  • That crunch from pistachios against the tender roasted carrots creates the most satisfying texture contrast
  • Ready in 40 minutes with almost zero active effort leaving you free to focus on the main dish
02 -
  • Crowding the baking sheet is the fastest way to end up with steamed carrots instead of roasted ones, give them space to breathe
  • The honey needs to go on after roasting because if you add it at the beginning it will burn and turn bitter before the carrots are cooked through
  • Letting the carrots cool for even two minutes after adding the honey helps the glaze set instead of running all over the plate
03 -
  • Buy pistachios already shelled to save time, or shell them while the carrots roast
  • If your carrots are thick cut them in half lengthwise so they cook at the same rate as thinner pieces

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