Ingredients:

  • 2 lbs Whole Carrots, peeled and tops trimmed to 1-inch
  • 2 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Freshly Cracked Black Pepper
  • 3 tbsp Dark Brown Sugar, packed
  • 1 tbsp Honey
  • 2 tbsp Unsalted Butter, melted
  • 0.5 tsp Ground Cinnamon
  • 0.33 cup Shelled Pistachios, roughly chopped
  • 1 tsp Flaky Sea Salt
  • 1 tbsp Fresh Parsley, minced

Instructions:

  1. Preheat your oven to 400°F (204°C).
  2. Toss the carrots directly on the prepared pan with olive oil, kosher salt, and black pepper. Spread them in a single layer to prevent steaming.
  3. Roast in the oven for 15 minutes until the edges begin to turn golden and the skins look slightly wrinkled.
  4. While carrots roast, whisk together the melted butter, dark brown sugar, honey, and cinnamon in a small bowl until it forms a smooth paste.
  5. Remove the pan from the oven. Drizzle the glaze over the carrots and use tongs to roll them until thoroughly coated.
  6. Sprinkle the chopped pistachios evenly over the carrots and return to the oven for 5 minutes to toast the nuts and set the glaze.
  7. Let the carrots sit on the pan for 2 minutes. Transfer to a platter, finish with flaky sea salt and minced parsley before serving.