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.

Vegetarian Healthy Side Dish Carrots Roasted

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

58.2g

per serving

58.2 g total

Fat

42.1g

per serving

42.1 g total

Protein

7.8g

per serving

7.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

NutsSeeds

Pistachios

shelled and chopped

handful

Parsley

fresh

handful

Coriander

fresh

handful

Chives

fresh

OilsFats

Olive Oil

for the carrots

Olive Oil

for the salad

Other

Honey

Vegetables

bunch

Carrots

baby

Method

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.