Honey-roast carrots with orange and pistachios

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
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Ingredients

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Method

1

Preheat an oven to 180ºC/gas mark 4

2

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)

3

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

4

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

5

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

First published in 2021
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GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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