Honey-Pistachio Carrots

Prep Time: 10

Cook Time: 40

Servings: 4

::: Ingredients

1 lb tricolor carrots, peeled if preferred

1½ tablespoons extra-virgin olive oil

½ teaspoon sea salt

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1–2 teaspoons raw honey

1–2 tablespoons raw or dry-roasted, unsalted pistachios, finely chopped

::: Instructions

• Preheat oven to 375°F (190°C).

• Slice carrots lengthwise if thick, keeping pieces similar in size.

• Toss carrots gently with olive oil, sea salt, and thyme.

• Spread in a single layer on a parchment-lined baking sheet.

• Cover loosely with foil and roast for 20 minutes.

• Remove foil and roast an additional 10–15 minutes until tender.

• Remove from oven and let rest 2 minutes.

• Drizzle lightly with honey and sprinkle pistachios over the top just before serving.

::: Notes & Variations

n/a