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

Pistachio

shelled and chopped

handful

Parsley

fresh

handful

Coriander

fresh

handful

Chive

fresh

OilsFats

Olive Oil

for the carrots

Olive Oil

for the salad

Other

Honey

Vegetables

bunch

Carrot

baby

Method

Preheat the oven to 180°C.

Serve the roasted carrots on top of the herb salad.

Stir parsley, coriander, chives, 15ml olive oil, and balsamic vinegar in a bowl.

Roast for an additional 2-3 minutes until tender.

Drizzle honey and sprinkle chopped pistachios over the carrots.

Roast the carrots in the oven for 15 minutes.

Place baby carrots on a baking sheet and drizzle with 15ml of olive oil.