Roasted Carrots Honey Pistachios (Print Version)

Tender roasted carrots glazed with honey and garnished with crunchy pistachios for a vibrant side.

# What You’ll Need:

→ Vegetables

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

→ Glaze

02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1 tbsp fresh lemon juice
05 - 1/2 tsp ground cumin
06 - 1/4 tsp ground black pepper
07 - 1/2 tsp fine sea salt

→ Garnish

08 - 1/4 cup shelled unsalted pistachios, roughly chopped
09 - 2 tbsp fresh parsley, finely chopped (optional)

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the carrots in a large bowl. Drizzle with olive oil, honey, and lemon juice. Add cumin, black pepper, and salt. Toss to coat evenly.
03 - Spread the carrots in a single layer on the prepared baking sheet.
04 - Roast for 25–30 minutes, turning once halfway, until the carrots are tender and caramelized at the edges.
05 - Transfer to a serving platter. Sprinkle with chopped pistachios and parsley (if using). Serve warm.

# Expert Tips:

01 -
  • The honey glaze creates these incredible sticky edges that kids and adults fight over
  • Pistachios add this perfect crunch that makes ordinary carrots feel restaurant worthy
02 -
  • I once forgot to line my baking sheet and spent twenty minutes scrubbing hardened honey off metal, so learn from my mistake
  • Turning the carrots halfway through is nonnegotiable for even caramelization on both sides
03 -
  • Do not crowd the baking sheet or the carrots will steam instead of roast, losing that coveted caramelization
  • Let the carrots cool for just a few minutes before serving so the glaze sets slightly and the pistachios adhere better

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