Roasted Carrots Honey Pistachios (Printer-friendly)
Sweet roasted carrots glazed with honey and topped with crunchy pistachios offer a delicious side.
# What You'll 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 Prepare:
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 Advice:
01 -
- The natural sweetness of carrots gets concentrated and intensified, almost like candy but in the most sophisticated way possible
- That crunch from pistachios against tender roasted carrots creates a texture combination that keeps everyone coming back for seconds
02 -
- I once crowded the pan too much and ended up with steamed carrots instead of roasted ones, so give them space
- Adding the honey at the very end prevents it from burning in the high heat oven
03 -
- If your carrots are particularly thick, cut them in half lengthwise so they cook at the same rate as thinner pieces
- The parchment paper might look dark and spotted after roasting, that's just the natural sugars caramelizing and it's completely normal