Ingredients:

  • 1.5 lbs whole carrots
  • 2 tbsp extra virgin olive oil
  • 2 tbsp light brown sugar
  • 1 tbsp raw honey
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 tsp ground cinnamon
  • 0.33 cup shelled pistachios, roughly chopped
  • 1 tbsp fresh parsley or mint, chopped

Instructions:

  1. Preheat your oven to 400°F (204°C). Scrub the carrots well. If the carrots are very thick (more than an inch in diameter), slice them in half lengthwise so they cook at the same rate as the smaller ones. Dry them completely with a clean kitchen towel.
  2. In a small bowl, whisk together the extra virgin olive oil, light brown sugar, honey, sea salt, cracked black pepper, and ground cinnamon.
  3. Place the carrots on your prepared baking sheet and pour the glaze over them. Toss with your hands (it's the best way!) until every carrot is shimmering. Spread them out so they aren't touching.
  4. Bake 25 minutes at 400°F until the edges are dark and the centers are tender. Check for a knife tender center at the 20 minute mark.
  5. While the carrots are in their final 5 minutes of roasting, roughly chop your 0.33 cup shelled pistachios. As soon as the carrots come out of the oven, toss them with the nuts and 1 tbsp fresh parsley or mint.