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Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
4
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Ingredients
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1 (1 pound) bunch thin carrots, no larger than 1-inch diameter
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1 tablespoon plus 1 teaspoon olive oil
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1 tablespoon honey
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1 teaspoon lemon juice
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1/4 teaspoon ground cinnamon
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salt and freshly ground black pepper to taste
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2 tablespoons chopped pistachios
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1 tablespoon minced fresh mint
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Trim tops off carrots, leaving 1 inch of stem for visual appeal. Scrub carrots under running water; dry thoroughly. Place carrots on the prepared baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat evenly.
Roast in the preheated oven until carrots are slightly undercooked, 20 to 25 minutes.
Whisk together remaining 1 teaspoon olive oil, honey, lemon juice, cinnamon, salt, and pepper. Brush mixture onto carrots and continue to roast or until carrots are tender, 10 to 15 minutes more. Turn carrots every 5 minutes so they roast evenly.
Place on a serving platter and top with pistachios and mint before serving.
I Made It
Nutrition Facts (per serving)
120
Calories
7g
Fat
15g
Carbs
2g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
120
% Daily Value *
Total Fat
7g
8%
Saturated Fat
1g
4%
Cholesterol
0mg
0%
Sodium
158mg
7%
Total Carbohydrate
15g
5%
Dietary Fiber
4g
14%
Total Sugars
9g
Protein
2g
4%
Vitamin C
5mg
5%
Calcium
42mg
3%
Iron
1mg
4%
Potassium
317mg
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
