HONEY-GLAZED CARROTS WITH PISTACHIOS AND POMEGRANATE
2 pounds petite carrots or full-size carrots peeled and cut into three-inch sticks
1 tablespoon honey
1 tablespoon olive oil
6 sprigs of fresh thyme
1 tablespoon pistachios roasted and chopped
2 tablespoons pomegranate arils
salt and pepper to taste
Preheat oven to 400° and line a baking sheet with parchment paper. On the baking sheet place carrots in a single layer and toss with honey, olive oil, thyme sprigs, and salt and pepper until well coated. Roast for 20-30 minutes depending on the size of the carrots, until fork tender.
In a serving dish place carrots and top with chopped pistachios and pomegranate. It can be served warm or room temp.