Roasted Carrot Pistachio Salad
A wholesome roasted carrot salad tossed with a honey-orange browned butter glaze and topped with crunchy pistachios. Sweet, savory, and nutrient-rich, this simple dish makes a satisfying side or light meal.
Equipment
- 1 large baking sheet
- 1 sharp knife
- 1 large mixing bowl
- 1 small saucepan
- 1 wooden spoon or spatula
Ingredients
- 10 large carrots chopped into 4-inch pieces
- 1 cup pistachios shelled and roughly chopped
- ⅓ cup unsalted butter for browning
- ½ cup honey
- ½ orange juiced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat and Prepare the Oven: Set your oven to 450°F (232°C) so it has plenty of time to heat thoroughly. While the oven preheats, place a large baking sheet inside. Starting with a hot pan is key because it helps the carrots sear immediately, locking in their natural sweetness and giving them a caramelized exterior instead of steaming.
- Slice and Season the Carrots: Wash the carrots well and peel them if desired, then cut into 4-inch chunks that are thick enough to stay tender without falling apart. Transfer the pieces to a large mixing bowl. Drizzle in 2 tablespoons of olive oil and sprinkle with 1 teaspoon of kosher salt. Toss thoroughly until all carrots are evenly coated with the oil and seasoning so they roast consistently.
- Roast the Carrots to Perfection: Carefully remove the preheated baking sheet from the oven using mitts, then spread the carrots across it in a single layer, leaving space between pieces for even roasting. Return the pan to the oven and roast the carrots for 20–25 minutes. Halfway through, give them a gentle stir or flip to ensure all sides develop golden-brown edges. The carrots should be fork-tender but still hold their shape.
- Create the Honey-Orange Browned Butter: While the carrots roast, place ⅓ cup unsalted butter into a small saucepan over medium heat. Allow it to melt and then cook until it foams, turns golden-brown, and releases a nutty aroma. Immediately remove the pan from heat so it does not burn. Let it cool for a minute, then stir in ½ cup honey and the juice of ½ an orange. Be cautious, as the mixture may bubble. Stir until smooth and well blended.
- Glaze and Finish Roasting: Once the carrots are roasted, drizzle the honey-orange browned butter over them directly on the baking sheet. Toss gently to coat each piece with the glaze. Return the pan to the oven for another 5 minutes so the glaze can thicken slightly and cling to the carrots, enhancing their sweetness and shine.
- Add Pistachios and Serve: Take the glazed carrots out of the oven and transfer them to a serving platter. Finish the dish with 1 cup of roughly chopped pistachios sprinkled generously over the top. The nuts add crunch and a rich, nutty depth that perfectly balances the sweet and savory flavors. Serve immediately while the carrots are warm and fragrant.
Notes
- Preheating the baking sheet helps the carrots caramelize faster.
- Large carrot chunks hold texture better after roasting.
- Browned butter develops nutty depth that elevates the glaze.
- Let the butter cool briefly before adding honey and juice to avoid splattering.
- Chopped pistachios add protein, crunch, and healthy fats.
- This recipe works equally well as a side dish or a light vegetarian main.
- Carrots can be roasted ahead and glazed right before serving.
