Roasted Carrots with Honey (Printable)

Tender roasted carrots finished with honey and crunchy pistachios for a flavorful, elegant side dish.

# What's Needed:

01 - 1 lb carrots, peeled and cut into sticks or left whole if slender

02 - 2 tbsp olive oil

03 - 1/2 tsp sea salt

04 - 1/4 tsp freshly ground black pepper

05 - 1/2 tsp ground cumin

06 - 2 tbsp honey

07 - 1/4 cup shelled pistachios, roughly chopped

08 - 1 tbsp fresh parsley, chopped

09 - Zest of 1/2 lemon

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, toss the carrots with olive oil, salt, pepper, and cumin until evenly coated.

03 - Spread the carrots out in a single layer on the prepared baking sheet.

04 - Roast for 25-30 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.

05 - Remove from the oven and while still hot, drizzle with honey. Toss gently to coat.

06 - Sprinkle with chopped pistachios, parsley, and lemon zest. Serve warm.

01 -

The natural sweetness of carrots gets amplified by roasting, and honey pushes it into dessert-like territory without making it feel like a sugar bomb
That crunch from pistachios against the tender, almost creamy carrots is the kind of texture contrast that makes people pause and ask what you did differently

02 -

If your carrots are different sizes, cut the thick ones into thinner pieces so everything finishes at the same time, otherwise you'll have some mushy and some underdone
The honey can burn if left too long under the broiler, so add it after roasting, not before

03 -

Buy carrots with their greens still attached if you can find them, they tend to be fresher and sweeter
If your pistachios are salted, skip the extra salt in the seasoning mixture