Honey-roast carrots with orange and pistachios

  • Side
  • 4–6
  • 1 hour 10 minutes

Follow our easy recipe for the ultimate roast carrot side dish. Flavoured with orange and roasted with honey for a sweet and sticky finish, a sprinkling of pistachio nuts adds a pleasing crunch and spot of colour to the mix. Try these out at your next Sunday roast, or Christmas lunch.

First published in 2021






Preheat an oven to 180ºC/gas mark 4


Peel the carrots and slice into 3cm pieces on a sharp angle. Zest the orange and set the zest aside, then cut half of the zested orange into slices and place in the bottom of a roasting tin (reserve the other orange half)


Place the carrots on top with a drizzle of olive oil and toss to coat well. Squeeze over a little fresh orange juice from the reserved orange half, season with a pinch of salt then roast for 45 minutes


Remove from the oven and stir in the honey and orange zest, then roast for a further 10–15 minutes


Transfer into a warmed serving dish and sprinkle with chopped pistachio nuts

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