Roasted Honey Glazed Carrots with Pistachios

March 28, 2018

I am a believer in a “wow” factor for every dish, and these Roasted Honey Glazed Carrots with Pistachios have just that. Deliciously springy and vibrant!


(I’m sorry, I had too…) O.K, let’s talk carrots. They’re that root vegetable that Bugs Bunny just never could get enough of. And little did we know, he was on to something. Carrots are sweet, crunchy, and highly nutritious. They are good to eat for our eyesight, go well with both ranch dressing or a little brown sugar, and they are usually decently priced at the grocery store. All good things. Carrots are also a long standing dinner-side tradition.


So, what’s a way to reinvent those roasted carrots at your Easter Dinner Table? I am a believer in a “wow” factor for every dish, and these Roasted Honey Glazed Carrots with Pistachios have just that. Not only are the flavor combinations unbelievable- but the dish itself is a culinary masterpiece with the yellows, purples, and oranges of the carrots serving as a backdrop to crunchy green pistachios, creamy crumbled goat cheese, and fresh chopped parsley.


Obviously, you can use any variation of carrots- regular traditional orange, or even parsnips! But I love cooking with heirloom carrots to add some color and variety to the meal. Whisk together some honey, olive oil, grated garlic cloves, and whole grain mustard to drizzle over the heirloom carrots before roasting. Season with just salt and pepper, and finish the dish with a squeeze of fresh lemon juice, crumbled goat cheese, roughly chopped pistachios, and flat leaf parsley leaves.



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Roasted Honey Glazed Carrots with Pistachios

  • Author: kelsey nixon
  • Yield: 4-6 servings 1x


  • 1/4 cup honey
  • 1/4 cup olive oil
  • 2 cloves garlic, grated
  • 1 teaspoon whole grain mustard
  • Kosher salt and freshly ground black pepper
  • 2 pounds small heirloom carrots
  • Half a lemon
  • 4 ounces goat cheese, crumbled
  • 1/4 cup pistachios, roughly chopped
  • 2 tablespoons fresh flat-leaf parsley leaves, chopped


Preheat the oven to 425 degrees F. In a small bowl, whisk together the honey, olive oil, garlic and mustard. Season with salt and pepper.

Line a baking sheet with parchment paper. Toss the carrots with the honey mixture and place on the lined baking sheet. Sprinkle with some salt and pepper and roast until tender, about 20 minutes. Finish with a squeeze of fresh lemon juice and crumble goat cheese over the carrots. Scatter pistachios and chopped parsley over the top. Serve immediately.


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