Roasted Carrots Honey Pistachios (Printable)
Tender roasted carrots glazed with honey and topped with crunchy toasted pistachios and citrus zest.
# What's Needed:
→ Vegetables
01 - 1 lb medium carrots, peeled and trimmed
→ Glaze & Seasoning
02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1/2 tsp kosher salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/2 tsp ground cumin (optional)
→ Garnish
07 - 1/3 cup shelled pistachios, roughly chopped
08 - Zest of 1/2 orange
09 - 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrots with olive oil, honey, salt, pepper, and cumin (if using) until evenly coated.
03 - Spread carrots in a single layer on the prepared baking sheet.
04 - Roast for 25–30 minutes, turning once halfway, until carrots are tender and caramelized at the edges.
05 - While carrots roast, toast pistachios in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
06 - Transfer roasted carrots to a serving dish. Sprinkle with toasted pistachios, orange zest, and parsley, if using. Serve warm.
# Tips for Success:
01 -
- The natural sweetness of carrots gets amplified by honey, while pistachios add this incredible buttery crunch that makes every bite interesting
- It transforms the most humble vegetable into something that feels elegant enough for company but easy enough for Tuesday
02 -
- Dont skip the flipping step halfway through roasting, or youll end up with one side caramelized and the other side steamed and pale
- The honey can burn quickly at high heat, so keep an eye on them during the last 5 minutes and pull them sooner if needed
03 -
- If your carrots are particularly thick, cut them in half lengthwise so they cook at the same rate as thinner pieces
- Let the carrots rest for 5 minutes after roasting before adding the garnish, so the glaze has time to set slightly