Description
Sweet roasted carrots coated in a crunchy pistachio crust and finished with a warm honey drizzle for a delightful side dish.
Ingredients
Scale
For the Crust:
- 1 lb large carrots, peeled and cut into spears
- 1/2 cup shelled pistachios, finely chopped
- 2 tbsp olive oil
- 1 tbsp honey, plus extra for drizzling
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss carrot spears with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Roll each carrot spear in chopped pistachios, pressing gently to adhere, and place on the baking sheet.
- Roast for 25-30 minutes, turning halfway, until carrots are tender and pistachios are golden.
- Drizzle with honey and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.