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Roasted Carrots with Honey and Pistachios
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Roasted Baby Carrots cooked to perfection, drizzled with honey and tossed in crushed pistachios. Very easy to make.
  • 681 grams 1.5 pounds/24 ounces baby carrots, tops removed, peeled if desired
  • 2 tablespoons olive oil
  • Dash of coarse salt
  • Dash of pepper if desired
  • 2 tablespoons honey
  • 1/4 cup chopped or crushed pistachios more or less to taste
  1. Preheat oven to 400 degree F.
  2. Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
  3. Rinse your carrots and pat dry.
  4. In a medium sized glass bowl place the carrots inside.
  5. Pour the olive oil over top, then sprinkle with salt and pepper. Toss the carrots until well coated then pop them onto the cookie sheet.
  6. Place in oven and roast them for about 20 to 30 minutes, depending on how crisp or soft you like your carrots, and how thick they are.
  7. Now remove from oven, but keep the oven turned on, and the cookie sheet nearby The carrots will be going back into the oven momentarily.
  8. Use a spatula and transfer the carrots to a bowl. Drizzle honey over top and toss to coat really well. Place them back on the cookie sheet, and spread them about evenly. Cook for about 10 to 15 minutes longer, this varies wildly depending on the thickness of the carrots, so watch them carefully. Honey burns quickly.
  9. Remove from oven. Transfer to a bowl. Sprinkle with more coarse salt, pepper if desired. Toss the pistachios over top.
  10. Serve with a big old honey and pistachio loving smile!
Recipe Notes

Recipe Source: Cravings of a Lunatic