Roasted Carrots Honey Pistachios (Printable)

Tender carrots glazed with honey and sprinkled with crunchy pistachios create a vibrant side dish.

# What You 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

# 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. Serve warm.

# Expert Hints:

01 -
  • The honey creates these gorgeous caramelized edges that make plain roasted carrots feel special
  • Pistachios bring a buttery crunch that contrasts beautifully with the tender roasted vegetables
  • These carrots reheat surprisingly well for meal prep, though they rarely last that long in my house
02 -
  • Crowding the pan prevents proper caramelization, so use two baking sheets if needed
  • The honey glaze can burn quickly, so keep an eye on those edges during the last 5 minutes
  • Letting the carrots rest for a few minutes after roasting helps the flavors settle and makes them easier to handle
03 -
  • Rough chop the pistachios by hand rather than using a food processor so you get nice irregular pieces
  • Warming the honey for 10 seconds in the microwave makes it much easier to mix into the glaze

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