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Roasted Carrots with Honey and Pistachios

These Roasted Baby Carrots with Honey and Pistachios are cooked to perfection. It's the perfect side dish for any holiday meal!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: roasted carrots, side dish recipes
Servings: 4
Calories: 197kcal

Ingredients

  • 1 1/2 lbs baby carrots tops removed, peeled if desired
  • 2 tbsp olive oil
  • 1 dash coarse salt
  • 1 dash pepper if desired
  • 2 tbsp honey
  • 1/4 cup chopped pistachios more or less to taste

Instructions

  • Preheat oven to 400 degree F.
  • Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
  • Rinse your carrots and pat dry.
  • In a medium sized glass bowl place the carrots inside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from oven. Transfer to a bowl. Sprinkle with more coarse salt, pepper if desired. Toss the pistachios over top.
  • Serve with a big old honey and pistachio loving smile!

Notes

Recipe Source: Cravings of a Lunatic

Nutrition

Calories: 197kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 482mg | Fiber: 6g | Sugar: 17g | Vitamin A: 23488IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 2mg