Roasted Carrots with Honey and Pistachios

🧂 Ingredients

• 1 ½ lbs baby carrots

  tops removed, peeled if desired
• 2 tbsp olive oil
• 1 dash coarse salt
• 1 dash pepper

  if desired
• 2 tbsp honey
• ¼ cup chopped pistachios

  more or less to taste

Instructions

• 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!

Nutrition Info