Maple and Pistachio Carrots

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/27/2020

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.

Serves: 4 Save

Ingredients (7)

  • 1 pound carrots, peeled and sliced in half lengthwise
  • 2 tablespoon melted butter
  • 1/4 cup maple syrup
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/3 cup chopped pistachios

Directions

  1. 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.
  2. 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.

Gold Rush

The Bar

Ingredients (7)

  • 2 oz. Johnnie Walker Black Label
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Honey 2:1
  • 1 dash of Salt
  • Ice
  • 1 Lemon Twist Garnish
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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