Select Page
Roasted Carrots with Fennel, Pistachio, and Honey Vinaigrette Glaze

Ingredients (serves 4) :

2 tsp fennel seeds

3 Tbsp extra virgin olive oil

1 lb rainbow carrots, trimmed

salt and freshly ground pepper

1 Tbsp honey

2 tsp white balsamic vinegar ( I accidentally used regular balsamic and it was great)

1 Tbsp crushed unsalted roasted pistachios

Step 1 : place fennel seeds in a bowl and stir in olive oil. Let steep for 30 minutes.
Step 2 : Preheat oven to 400 degrees. Wash and place carrots on a rimmed baking sheet and drizzle fennel infused olive oil over them.
Step 3 : Season with salt and pepper. Roll carrots around to completely coat in olive oil then arrange in a single layer.
Step 4 : Roast Carrots until tender and lightly browned, around 25 minutes. While carrots are cooking whisk together honey and vinegar. Crush pistachios in separate bowl.
Step 5 : Drizzle honey vinaigrette over carrots, turning to coat well.
Step 6 : Sprinkle pistachios on top.
Step 7 : Return carrots to oven and roast until carmelized, about 5 minutes longer. Serve warm.
Stay Connected

Stay Connected

You have Successfully Subscribed!