Roasted Carrots with Pistachios and Hot Honey
Perfect for an autumn dinner party, this colorful side dish calls for just a handful of ingredients but delivers big flavors. Rainbow carrots are roasted in a hot oven to enhance their natural sweetness, then drizzled with hot honey to add a layer of heat. A dusting of crushed pistachios brings crunch to the finished dish. A small food processor makes fast work of pulverizing the pistachios.
Ingredients:
- 1 1/2 lb. (750 g) rainbow carrots, peeled and cut lengthwise into similar sizes, ideally 1/2 inch (12 mm) thick (some nice-looking stems left intact)
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/3 cup (4 oz./125 g) hot honey, store-bought or homemade
- 3 Tbs. pulverized roasted salted pistachios
Directions:
Preheat an oven to 425°F (220°C).
In a large bowl, toss the carrots with the olive oil and a generous pinch of salt and pepper. Arrange the carrots in a single layer on a rimmed baking sheet.
Roast for 15 minutes, then toss the carrots. Continue roasting until they are charred and caramelized on the outside and tender on the inside, about 15 minutes more.
Meanwhile, in a small saucepan over medium-high heat, bring the hot honey to a vigorous simmer to thin it out.
Remove the baking sheet from the oven, pour half of the simmering hot honey over the carrots and roast until nicely caramelized, about 5 minutes more.
Transfer the carrots to a serving platter, drizzle with the remaining hot honey and dust with the pistachios. Serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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