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.
Looks delicious and yummy ?