Description

Hey friends, Beau here! Carrots don’t have to be boring. In this recipe, they’re tender, caramelized, and finished with a honey glaze and crunchy pistachios. Perfect for weeknights, holidays, or potlucks—it’s a side dish that steals the spotlight.

Ingredients

2 lbs carrots, peeled and cut on the bias (~½-inch thick)
2 tbsp olive oil (or avocado oil)
Salt & freshly cracked black pepper, to taste
2 tbsp honey (or maple syrup for vegan version)
⅓ cup chopped pistachios (toasted for extra aroma)
Optional garnish: fresh thyme or parsley

Instructions

1. Preheat & Prep

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. Prep the Carrots

Wash, peel, and cut carrots diagonally into ½-inch thick pieces.
Toss carrots with olive oil, salt, and pepper until evenly coated. Spread in a single layer.

Tip: Uniform size ensures even roasting and caramelization.

3. Roast the Carrots

Roast for 25–30 minutes, flipping halfway through at 15 minutes.
Carrots are done when tender and slightly caramelized at the edges.

Chef Hack: Avoid overcrowding the pan—otherwise, the carrots steam instead of roast.

4. Finish with Honey & Pistachios

Warm honey for 10 seconds in the microwave to make it drizzle-ready.
Drizzle honey over the hot carrots and sprinkle with toasted pistachios.
Optional: Add fresh herbs for a bright, aromatic finish.

5. Serve & Enjoy

Transfer carrots to a warm serving platter, drizzle with any pan juices, and serve immediately.
Perfect alongside roasted meats, vegetarian mains, or at potlucks.

Notes

Baby carrots vs whole carrots? Whole carrots roast better and have superior texture.
Carrots burning before tender? Oven too hot or pieces too small; lower to 375°F and cook longer.
Make ahead? Peel and cut in advance (store in water) or roast, cool, and reheat gently.
Other nuts? Almonds, walnuts, pecans, or pumpkin seeds all work—toast for max flavor.

Nutrition

Calories: 160 Cal Per Serving
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 19g
Fiber: 4g
Protein: 3g