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Roasted Carrots with Pistachios and Honey

Honey and paprika come together to make the perfect sweet and smoky carrot glaze. With the addition of crunchy roasted pistachios, this dish goes beyond your average roasted veggies.

Serves 6
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
150 calories per serving


> 2 lbs rainbow carrots, peeled and halved lengthwise
> 2 tbsp olive oil
> 1 tsp smoked paprika
> 1 tbsp honey
> 1 lime, quartered
> 1/4 tsp crushed red pepper (optional)
> 1/4 cup roasted pistachios, coarsely chopped
> 2 tbsp chopped cilantro


Preheat oven to 400°F. Line a rimmed baking sheet with parchment. Place carrots on baking sheet and drizzle with oil. Sprinkle with smoked paprika and season with salt and pepper. Roast 20 minutes, until tender and slightly browned.
Remove carrots from oven and drizzle with honey. Toss to coat. Return to oven and roast 5 minutes, until honey begins to caramelize.
Transfer carrots to a serving platter. Squeeze juice of 2 lime quarters over carrots and sprinkle with crushed red pepper, if using. Garnish with pistachios and cilantro. Serve with remaining lime quarters.

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