Ingredients:

  • 2 lbs whole carrots, trimmed and sliced lengthwise if thick
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp raw clover honey
  • 1 tbsp aged balsamic vinegar
  • 2 tbsp unsalted butter, melted
  • 1 tsp fresh thyme leaves
  • 1/4 cup pomegranate arils
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1/4 cup crushed pistachios

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the 2 lbs of carrots well, but do not feel obligated to peel them if the skins are thin. Toss them on the tray with 2 tbsp extra virgin olive oil, 1 tsp coarse sea salt, and 1/2 tsp pepper.
  2. Spread the carrots out so they are not touching. Bake for 20 minutes until the edges start to wrinkle and brown. This initial dry roast is what prevents the mush factor and locks in the natural carrot flavor before we add the liquids.
  3. While the carrots roast, whisk together the 3 tbsp honey, 1 tbsp balsamic vinegar, and 2 tbsp melted butter. Pull the tray out and pour the mixture over the carrots, using tongs to roll them around. Bake for another 15 minutes until the glaze is bubbling and thick.
  4. Move the hot carrots to a serving platter. Sprinkle with the 1 tsp fresh thyme, 1/4 cup pomegranate arils, 1/4 cup crushed pistachios, and 2 tbsp parsley. Serve immediately while the glaze is still tacky and the nuts provide that satisfying shatter against the soft vegetable.