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Honey Roasted carrots with creme fraiche and toasted pistachios.

Honey Roasted Carrots with Toasted Pistachios and Crème Fraiche

Perfect for Sunday dinner, indulge in the delectable flavors of honey roasted carrots with toasted pistachios, complemented by zesty orange creme fraiche. This gorgeous side dish is a perfect blend of sweetness, crunch, and tanginess that will elevate any meal.
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Prep Time 15 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 245 kcal

Equipment

  • Baking sheet
  • Mixing bowl
  • Vegetable peeler

Ingredients
  

For the Carrots

  • 1 lb carrots peeled, cut into quarters
  • 2 tablespoon honey
  • 2 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Toasted Pistachios

  • ¼ C pistachios shelled

For the Orange Creme Fraiche

  • ½ C creme fraiche or sour cream
  • Zest from one orange
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh parsley
  • ¼ teaspoon cumin

Instructions
 

For the Carrots

  • Preheat your oven to 200°C (400°F).
  • In a mixing bowl, combine the honey, olive oil, thyme, salt, pepper, and garlic powder.
  • Add the carrot sticks or coins to the bowl and toss until the carrots are evenly coated with the honey and spice mixture.
  • Spread the coated carrots in a single layer on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for about 20-25 minutes or until the carrots are tender and slightly caramelized, stirring halfway through to ensure even roasting.

For the Pistachios

  • While the carrots are roasting, you can toast the pistachios in a dry skillet over medium heat for about 3-4 minutes until lightly browned and fragrant. Keep an eye on them, so they don't burn. Once toasted, remove them from the heat and set aside.

For the Creme Fraiche

  • In a small bowl, combine the creme fraiche, orange zest, juice, parsley, cumin, salt, and black pepper. Mix well until everything is evenly incorporated.
  • Once the carrots are done roasting, remove them from the oven and transfer to a serving platter.
  • Drizzle the orange creme fraiche over the roasted carrots and sprinkle with the toasted pistachios on top.
  • Optionally, garnish with some extra thyme leaves or orange zest for an attractive presentation.

Video

Notes

  • For the best results, use fresh, firm carrots. Look for carrots with bright orange color and no signs of wilting.
  • If using baby carrots, adjust the roasting time as they may cook faster due to their smaller size.
  • To enhance the dish's presentation, garnish with additional fresh thyme leaves or a sprinkle of orange zest before serving.
  • Customize the creme fraiche by adding optional ingredients like fresh orange juice or chopped herbs to suit your taste preferences.
  • Store any leftovers in separate airtight containers in the refrigerator. Reheat the roasted carrots briefly in the oven and serve with fresh creme fraiche and pistachios.
  • To make this dish vegetarian-friendly, ensure the creme fraiche used is vegetarian, or substitute it with a plant-based alternative like vegan sour cream or coconut yogurt.

Nutrition

Calories: 245kcalCarbohydrates: 24gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 17mgSodium: 380mgPotassium: 509mgFiber: 4gSugar: 16gVitamin A: 19274IUVitamin C: 12mgCalcium: 81mgIron: 1mg
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