Easy
10 MIN
30 MIN
The stunning jewel tones of rainbow carrots make this side dish a head-turner, but any fresh local carrots will soak up the buttery, sweet-and-tangy glaze perfectly. Don’t toss those carrot tops—use them to make Carrot Top Pesto.
Ingredients
SERVINGS: 4 - 6
- 2 pounds rainbow carrots, peeled
- ¼ cup melted unsalted butter
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons local honey
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Chopped roasted, salted pistachios, for garnish
Instructions
Preheat oven to 375°. Spray a rimmed baking sheet with nonstick cooking spray; add carrots in an even layer.
In a small bowl, stir together melted butter, vinegar, honey, salt and pepper. Brush carrots with a third of the butter mixture. Bake for 15 minutes; brush with a third of the butter mixture. Bake 15 minutes more. Transfer to a serving platter; brush or drizzle with remaining butter mixture. Garnish with pistachios, if desired.
