HONEY-GLAZED CARROTS WITH PISTACHIOS AND POMEGRANATE
BY: Nathan Michael & Julia Flowers
- 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.