Honey-Glazed Roasted Carrots with Za’atar and Toasted Pine Nuts

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Sweet roasted carrots coated in a honey glaze, sprinkled with aromatic za’atar and crunchy toasted pine nuts for a vibrant 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 140 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 pound carrots, peeled and cut into 3-inch sticks
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp za’atar spice blend
• 1/4 cup pine nuts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a mixing bowl, toss 1 pound peeled and cut carrots with 2 tbsp olive oil, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the carrots in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and edges begin to caramelize.
3. Step 3: While carrots roast, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant; remove from heat.
4. Step 4: Remove carrots from the oven and immediately sprinkle 1 tbsp za’atar spice and toasted pine nuts over them.
5. Step 5: Drizzle 1 tbsp fresh lemon juice over the carrots and toss lightly to combine before serving warm.