Save to Pinterest This dish features carrots roasted until tender and caramelized, then drizzled with honey for natural sweetness. Crunchy pistachios add texture while a touch of olive oil and spices enhance the flavors. Easy to prepare and perfect as a versatile side, it combines sweet and savory notes with simple ingredients.
Roasting brings out the natural sugars in the carrots, creating a rich, flavorful base. The finishing touch of honey and pistachios provides contrast in taste and texture, making this an elegant accompaniment to many meals.
My oven had been running all afternoon with a roast chicken when I realized I needed something more on the platter. The farmers market carrots I'd bought that morning were still sitting on the counter in a rainbow bunch, their greens still attached. I tossed them with whatever was within arm's reach—honey from the pantry, pistachios left over from a baking project—and honestly, that improvisation became the dish everyone reached for first.
Last winter I made these for a dinner party when the main dish ended up taking way longer than planned. Everyone stood around the kitchen island, picking at the platter with their fingers, talking about how they never thought carrots could taste this good. That plate was empty before the chicken even came out of the oven.
Ingredients
- Carrots: I like using a mix of orange and purple varieties when I can find them, but regular orange carrots work perfectly
- Olive oil: Helps the seasonings stick and promotes even browning
- Honey: Drizzle this while the carrots are still hot so it melts into all the nooks and crannies
- Sea salt and black pepper: Essential for balancing the sweetness
- Ground cumin: Adds a warm earthy note that makes the dish feel more sophisticated
- Pistachios: Chop them right before serving so they stay crunchy and vibrant
- Fresh parsley: Brings a bright pop of color and freshness to finish
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup
- Prep the carrots:
- Peel and cut them into sticks or leave smaller ones whole for a more elegant presentation
- Season everything:
- Place carrots on the baking sheet, drizzle with olive oil, and toss with salt, pepper, and cumin until coated
- Roast until caramelized:
- Cook for 25 to 30 minutes, turning once halfway through, until tender and golden brown around the edges
- Add the honey finish:
- Remove from oven and immediately drizzle honey over the hot carrots, tossing gently to coat
- Serve it up:
- Transfer to a platter and sprinkle with chopped pistachios and parsley while still warm
Save to Pinterest My sister called me the next day asking for the recipe, and when I told her how simple it was, she didn't believe me. Now it's her go to for potlucks because it travels well and looks impressive on any table.
Choosing the Best Carrots
I've learned that thinner, younger carrots roast more evenly and develop better caramelization than thick ones. If you can only find large carrots, cut them into uniform sticks so they cook at the same rate. The farmers market always has the sweetest bunches, especially in late fall after the first frost.
Making It Your Own
Sometimes I add a pinch of red pepper flakes when I want heat, or swap the cumin for coriander. Maple syrup works beautifully instead of honey if you're cooking for vegans. The formula stays the same, but small tweaks keep it interesting.
Serving Suggestions
These carrots shine alongside roasted chicken, lamb, or even as part of a grain bowl with quinoa and feta. I've also served them room temperature as part of a mezze platter with hummus and flatbread.
- Add a squeeze of fresh lemon right before serving for brightness
- Try chopped walnuts or almonds instead of pistachios
- Double the recipe because they disappear fast
Save to Pinterest Simple enough for a Tuesday dinner, special enough for holiday hosting. That's the sweet spot I'm always looking for.
