Roasted Carrots Honey Pistachios (Print Version)
Tender glazed carrots topped with toasted pistachios and a hint of citrus for an elegant side.
# What You’ll Need:
→ 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)
# Steps:
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.
# Expert Tips:
01 -
- The contrast between tender roasted carrots and crunchy pistachios is addictive
- Honey caramelization turns ordinary vegetables into something extraordinary
- Orange zest wakes up the whole dish without overpowering the natural sweetness
02 -
- Don't crowd the baking sheet or the carrots will steam instead of roast
- The honey can burn quickly, so keep an eye on them during the last 5 minutes
- Pistachios taste significantly better when toasted right before serving
03 -
- If your honey is crystallized, warm the jar gently in a bowl of hot water first
- Let the carrots rest for 5 minutes before serving so the glaze sets slightly