Honey and Cardamom Roasted Carrots with Toasted Pistachios

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender roasted carrots glazed with honey and aromatic cardamom, topped with crunchy toasted pistachios for a bright, festive side dish. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, olive oil, and honey for a weeknight-friendly dinner. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb carrots, peeled and cut into 3-inch sticks
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp ground cardamom
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup pistachios, shelled and toasted
• 1 tbsp fresh lemon juice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a large mixing bowl, toss 1 lb peeled and cut carrots with 2 tbsp olive oil, 2 tbsp honey, 1/2 tsp ground cardamom, 1 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread carrots in a single layer on a rimmed baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
3. Step 3: While carrots roast, toast 1/4 cup shelled pistachios in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned.
4. Step 4: Remove carrots from oven, drizzle with 1 tbsp fresh lemon juice, and sprinkle with toasted pistachios before serving warm.