Description
These honey-roasted rainbow carrots are an easy oven side dish that brings big color and bold flavor to any table. Roasting makes the carrots naturally sweet and tender, while thyme adds freshness, pistachios add crunch, and a drizzle of hot honey gives a gentle sweet-heat finish. Perfect for weeknight dinners or special occasions.
Ingredients
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1½ lb rainbow carrots (or regular carrots), peeled and trimmed
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2 tbsp olive oil
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1½ tbsp honey (divided)
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Salt and black pepper, to taste
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1 tsp fresh thyme leaves (or ½ tsp dried)
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¼ cup pistachios, roughly chopped
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1–2 tsp hot honey (to taste)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Prep carrots:
Slice thicker carrots lengthwise so all pieces are similar in size. Pat dry. -
Season:
Place carrots on the pan. Toss with olive oil, 1 tablespoon honey, salt, and pepper. Spread in a single layer. -
Roast:
Bake 15 minutes, flip, then roast another 10–15 minutes until tender with browned edges. -
Finish glaze:
Remove from oven and drizzle with remaining ½ tablespoon honey while hot. -
Garnish & serve:
Transfer to a platter. Sprinkle with thyme and pistachios. Drizzle lightly with hot honey and serve warm.
Notes
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✅ Don’t crowd the pan — space = better caramelization.
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✅ Dry carrots well to avoid steaming.
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✅ Cut thick carrots in half so they cook evenly.
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✅ Add hot honey gradually — you can always add more heat.
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✅ No hot honey? Mix honey with a pinch of chili flakes.