Carrots get roasted until the edges catch, then hot honey goes on while the tray still spits. Sweet, hot, a bit of crunch from the pistachios. A side dish that gets eaten before the main lands.
35 minutes. Serves 4.
Ingredients
- 500 to 700g carrots, peeled and cut into 2.5cm pieces
- 2 tbsp olive oil
- Salt and pepper
- ½ cup chopped pistachios
- 2 dessertspoons Plateit Hot Honey Drizzle
Method
- Oven to 200°C. Cut the carrots into fat, uneven chunks. Even pieces cook politely. You want caramelised corners.
- Toss in the oil, season hard, and spread on a tray in one layer. Crowd them and they steam.
- Roast 25 to 30 minutes, turning once, until tender with charred edges. Chop the pistachios while you wait.
- Straight out of the oven, drizzle the hot honey over so it sizzles into the pan juices. Pistachios over the top.
Do this: The honey goes on hot metal, not a serving plate. The sizzle is where the glaze happens.
