Heat oven to 400°F.
Toss carrots with olive oil then roast for 30–40 minutes, rotating halfway through, until deeply charred.
Drizzle with 2 tablespoons Momofuku Chili Crunch Hot Honey.
Toast pistachios and 1 teaspoon Momofuku Savory Seasoned salt in a hot skillet until lightly browned.
Sprinkle over carrots and serve.
