Sweet Honey-Roasted Carrots with Za'atar and Toasted Pine Nuts

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender carrots roasted with honey and olive oil, sprinkled with aromatic za'atar and crunchy toasted pine nuts for a flavorful side dish. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, extra virgin 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 pound carrots, peeled and cut into 3-inch sticks
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 1/2 tsp za'atar seasoning
• 1/4 cup pine nuts
• 3/4 tsp kosher salt
• 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 pound peeled and cut carrots with 2 tbsp extra virgin olive oil, 1 tbsp honey, and 3/4 tsp kosher salt until evenly coated.
2. Step 2: Spread carrots in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until carrots are tender and edges begin to caramelize.
3. Step 3: Meanwhile, 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 with 1 1/2 tsp za'atar seasoning and drizzle 1 tbsp fresh lemon juice. Toss gently to combine.
5. Step 5: Transfer carrots to a serving dish and sprinkle with toasted pine nuts before serving warm.