Roasted Carrots with Cumin-Honey Glaze and Pistachios

2 lbs rainbow carrots (or standard carrots), peeled and halved lengthwise

2 tbsp olive oil

1 ½ tsp ground cumin

Salt and pepper, to taste

2 tbsp honey

1 tbsp fresh orange juice (or lemon juice for more zing)

½ cup shelled pistachios, toasted and roughly chopped

Optional garnish: fresh mint or parsley leaves, pomegranate seeds

Preheat oven to 425°F (220°C).
Toss the carrots with olive oil, cumin, salt, and pepper.
Spread on a parchment-lined sheet pan in a single layer.
Roast for 25–30 minutes, turning once halfway, until lightly caramelized and tender with crispy edges.
In a small saucepan or microwave-safe bowl, warm honey with orange juice just until fluid.
Drizzle the warm glaze over the carrots and toss to coat evenly.
Scatter chopped pistachios over the top.
Garnish with fresh herbs or pomegranate if desired, and serve warm.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🍽️Side Dish

CuisineMediterranean

Occasions📆Everyday🎉Holiday🎉Special Occasion

Season🌸Spring

DifficultyEasy ⏰ 30m