Honey Pistachio Hasselback Roasted Rainbow Carrots

The naturally sweet caramelized goodness of the tender, perfectly crispened carrots is complemented by the rich crunch of honeyed pistachios.

Honey Pistachio Hassleback Roasted Rainbow Carrots

Isn’t it just lovely when your doctor tells you “you’re turning orange” ???

…oh, is that just me? Well that’s okay because my other doctor said it gave me a “natural glow, so I was like “I don’t even CARROT all” 😉 ! Orange food is the best food.

Honey Pistachio Hassleback Roasted Rainbow Carrots

You probably know and love the finger-food classics like carrot sticks and hummus or peanut butter, but have you ever tried roasting those bad boys? Next. Level. I’m talking all the sweet juiciness of carrots transformed into a tender, caramelized delicacy.

A.K.A. food that tastes way fancier than it is 😉 .

Honey Pistachio Hassleback Roasted Rainbow Carrots

To unlock allll the natural sugars of the carrots, plus kick up the roasty crunch I decided to use the hasselback method. Yup. Not hasselback potatoes, hasselback carrots. BAM.

And how can you make anything taste a million times better???

ADD SOME PISTACIOS TO IT!

Dynamite comes in small packages my friends. These little nuts are packed with so much flavor and richness. PLUS, when you toss them in honey and vanilla they practically taste candied.

Honey Pistachio Hassleback Roasted Rainbow Carrots

Honey Pistachio Hasselback Roasted Rainbow Carrots

PRINTER FRIENDLY

Serves 2-4

Ingredients

Carrots

  • 12 full-sized carrots
  • 1/2 TBSP coconut oil, melted
  • 1 tsp honey
  • 1 tsp balsamic vinegar
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt

Honey Pistachios

  • 1/4 cup raw, unshelled pistachios, crushed lightly
  • 1/2 TBSP honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Preheat the oven to 425 degrees Fahrenheit and line a pan with foil. In a small bowl, stir together the melted coconut oil, honey, balsamic vinegar, vanilla extract, and sea salt. Next, rinse and peel the carrots, then make slits across each carrot every ~1/4-1/2 inch of the way down. Cut ~1/3-1/2 the way through the carrots, being careful not to cut them all the way (if this happens, it’s okay). Once they’re prepared, place the carrots on the lined pan and drizzle the mixture from the bowl over top. Toss the carrot around a bit to make sure they’re evenly coated, then place them into the preheated oven for 40 minutes. After 40 minutes, flip the carrots and place them back into the oven for another 5 minutes.

After the carrots have been flipped the carrots, prepare the honey pistachios by combining the honey, vanilla, and sea salt in a small bowl, then adding in the crushed pistachios and stirring them in until they’ve been evenly coated. Once the timer’s gone off, sprinkle the honey pistachio crumble over the carrots and place them back into the oven for another 5 minutes. After the time is up, take them out of the oven and serve with extra honey drizzled on top, if desired.

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If you make this, please feel free to let me know what you think and if you post a pic, be sure to tag me so I can give you some love 🙂 ! I hope you guys have an amazing long weekend full of relaxation, friends, and good food.

Let me know…

Are you obsessed with orange veggies?

What’s your favorite thing to have with carrots?

What’s your favorite kind of nut?

Enjoy the moment,

xoxo Meah <3

 

 

 

 

2 Comments

  1. Emily@ juicer healthy

    I don’t like carrot. But I love honey. And your recipe make me change my mind about cooking both of them. Thank MEAH
    Emily@ juicer healthy recently posted…Blender juice. Use your blender to make sweet juicy goodnessMy Profile

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    1. pilatespearlsandpeanutbutter@gmail.com (Post author)

      Woo! I hope you love it 🙂 . Honey really brings out the sweet caramelized flavor of the carrots.

      xxMeah

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