Maple and Pistachio Carrots
A savory-sweet, crunchy topping turns simple roasted carrots into a standout side dish.
This sweet, nutty topping is also delicious served over green beans or roasted cauliflower.
- 1 lb Carrots
- 2 T Butter
- ¼ cup Maple Syrup
- ¼ tsp Freshly Ground Black Pepper
- ½ tsp Salt
- ½ tsp Dried Thyme
- ⅓ cup Chopped Pistachios
- Preheat oven to 425°F and coat a rimmed baking sheet with cooking spray. In a plastic ziptop gallon-size bag, combine butter, maple syrup, pepper, salt, thyme and pistachios.
- Add carrots to bag and shake to coat. Arrange carrots on baking sheet, spooning any remaining maple mixture and pistachios over the top. Bake 20 to 25 minutes, stirring once halfway through, until browned.