Servings 6 servings
Ingredients
- 10 medium carrots
- 1/4 cup extra virgin olive oil
- 3 Tablespoons honey
- 1/4 cup crushed pistachios, for garnishing
Instructions
- Preheat the oven to 400°F.
- Stem and peel the carrots then cut them on the bias (diagonally) into 2-inch long pieces that are about 1/2-inch thick.
- Add the carrots to a large bowl.
- In a separate small bowl, whisk together the olive oil and honey with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour the mixture over the carrots and toss well to combine.
- Arrange the carrots in a single layer on a nonstick baking sheet. (Alternately, line a baking sheet with foil for easier cleanup then arrange the carrots on top.)
- Roast the carrots for 20 minutes then toss them and continue roasting until softened and slightly caramelized, an additional 15 minutes.
- Remove the carrots from the oven and transfer them to a serving platter. Top with crushed pistachios and serve.
Notes
- I recommend using whole orange or rainbow carrots. They have a more complex flavor than baby-cut carrots, which can taste a little muted. That said, if baby carrots are what’s in your fridge, use them!
- Honey roasted carrots are at their best right out of the oven, but leftovers will keep in an airtight container in the fridge for up to 3 days. Warm them in a 350°F oven until heated through, or microwave in 20–30 second bursts. If they look a little dry, add a tiny drizzle of olive oil or honey to wake them back up.
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