Roasted Carrots with Honey (Print Version)
Tender roasted carrots glazed with honey and finished with crunchy toasted pistachios and fresh parsley.
# What You’ll Need:
→ Vegetables
01 - 1 lb carrots, peeled and cut into sticks or left whole if small
→ Seasonings
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 (optional)
→ Finishings
06 - 2 tbsp honey
07 - 1/4 cup shelled pistachios, roughly chopped
08 - 1 tbsp fresh parsley, chopped (optional)
# Steps:
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 (if using) until evenly coated.
03 - Arrange the carrots in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway, until the carrots are tender and caramelized.
04 - While the carrots are roasting, toast the pistachios in a dry skillet over medium heat for 2–3 minutes until fragrant; set aside.
05 - Remove the carrots from the oven. Drizzle with honey while still hot and toss gently to coat.
06 - Transfer to a serving dish. Sprinkle with toasted pistachios and fresh parsley, if desired. Serve warm.
# Expert Tips:
01 -
- The natural sweetness of carrots intensifies in the oven, creating candy like edges without any added sugar beyond the honey finish
- That contrast between tender roasted vegetables and crunchy pistachios makes every bite interesting
02 -
- Overcrowding the baking sheet will steam the carrots instead of roasting them, so work in batches if necessary
- The honey burns quickly, so always add it after the carrots come out of the oven
03 -
- Letting the carrots cool for just 5 minutes before adding the honey helps the glaze cling better
- Buy shelled pistachios to save time, or toast them ahead and store in an airtight container