Roasted Carrots Honey Pistachios (Printable)
Caramelized roasted carrots drizzled with honey and sprinkled with crunchy pistachios for a tasty side.
# 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 Cook:
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 these beautiful sticky edges that make carrots taste like candy
- Pistachios add the most satisfying crunch against the tender roasted vegetables
- It comes together in under an hour but looks impressive enough for dinner parties
02 -
- The honey sticks to the carrots much better when they are piping hot from the oven
- Overcrowding the baking sheet will steam the carrots instead of roasting them
- Cumin is subtle but it really elevates this from simple roasted vegetables to something special
03 -
- Buy carrots with their greens still attached for the freshest flavor
- Look for pistachios that are already shelled to save yourself time
- A silicon pastry brush helps evenly distribute the honey over every carrot