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Roasted Carrots with Honey and Pistachios

Kim Beaulieu
  • 50 minutes
  • Serves

INGREDIENTS

681 g

1.5 pounds/24 ounces baby carrots, tops removed, peeled if desired

2 tbsp

olive oil

coarse salt

pepper if desired

2 tbsp

honey

1/4 cup

chopped or crushed pistachios (more or less to taste)