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-inspired Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, peeled and cut into 3-inch sticks carrots
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp ground cardamom
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup, shelled and toasted pistachios
• 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.