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Honey and Pistachio-Roasted Carrots with Herb Salad

Tender honey-glazed baby carrots roasted with pistachios, served over a fresh, vibrant herb salad with balsamic dressing.

VegetarianHealthySide DishCarrotsRoasted

Estimated Nutrition

Per Serving Total
Calories 612.4 kcals 612.4 kcals
Carbohydrates 58.2 grams 58.2 grams
Fat 42.1 grams 42.1 grams
Protein 7.8 grams 7.8 grams
Cook Time
18 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
Balsamic Vinegar
NutsSeeds
30
ml
Pistachios
shelled and chopped
1
handful
Parsley
fresh
1
handful
Coriander
fresh
1
handful
Chives
fresh
OilsFats
15
ml
Olive Oil
for the carrots
15
ml
Olive Oil
for the salad
Other
30
ml
Honey
Vegetables
1
bunch
Carrots
baby

Steps

  • Preheat the oven to 180°C.
  • Place baby carrots on a baking sheet and drizzle with 15ml of olive oil.
  • Roast the carrots in the oven for 15 minutes.
  • Drizzle honey and sprinkle chopped pistachios over the carrots.
  • Roast for an additional 2-3 minutes until tender.
  • Stir parsley, coriander, chives, 15ml olive oil, and balsamic vinegar in a bowl.
  • Serve the roasted carrots on top of the herb salad.