Sweet Harvest Carrots with Pistachio Crumble
November 15, 2025
Maple-butter roasted carrots topped with a sweet pistachio crumble for the ultimate fall side dish.
Sweet, buttery, and just a little nutty—Sweet Harvest Carrots with Pistachio Crumble turn an everyday side dish into something dinner-party worthy. The maple butter glaze caramelizes in the oven, while the pistachio-brown sugar topping adds an irresistible crunch. They’re simple enough for a weeknight but special enough for the holiday table, bringing that perfect balance of savory and sweet to every bite.
Why You’ll Love This Recipe
- Roasted carrots turn caramelized and tender in a buttery maple glaze.
- The pistachio crumble adds sweet, nutty crunch to every bite.
- Perfect side dish for Thanksgiving, Friendsgiving, or any fall dinner.
- Uses simple ingredients but looks and tastes gourmet.
- Easy to prep ahead and reheat before serving.
- Adds beautiful color and texture to your holiday table.
Ingredient Notes
- Carrots: Baby carrots make prep quick, but sliced whole carrots give a beautiful rustic look.
- Butter: Use real butter for the richest flavor—it helps the maple syrup caramelize perfectly.
- Maple Syrup: Pure maple syrup gives the best flavor; avoid pancake syrup for this recipe.
- Pistachios: Finely crush them for texture that sticks to the carrots; salted or unsalted both work.
- Brown Sugar: Adds a touch of sweetness and helps the pistachio topping melt slightly into the glaze.
Before You Bake
Do I need to peel the carrots first?
If you’re using baby carrots, no peeling needed—just rinse and pat dry. For whole carrots, peel them for a smoother texture and cleaner presentation.
Can I make these ahead of time?
Yes! Roast the carrots earlier in the day, then reheat in the oven at 350°F for 10 minutes. Add the pistachio crumble right before serving to keep it crisp.
What’s the best way to crush pistachios?
Place them in a zip-top bag and gently crush with a rolling pin. You want small, crunchy pieces, not a powder, so they keep texture when sprinkled over the hot carrots.
Sweet Harvest Carrots with Pistachio Crumble
Ingredients
- 1 pound baby carrots or peeled whole carrots, sliced lengthwise
- 2 tablespoons butter, melted
- 2 tablespoons pure maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons finely crushed pistachios
- 1 teaspoon brown sugar
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with melted butter, maple syrup, salt, and pepper until evenly coated.
- Spread the carrots out in a single layer on the baking sheet.
- Roast for 20 to 25 minutes, stirring once halfway through, until the edges are tender and lightly caramelized.
- Meanwhile, mix pistachios and brown sugar in a small bowl.
- Sprinkle the mixture over the hot carrots right after removing them from the oven so it melts slightly into a sweet-nutty topping.
FAQ
Can I use honey instead of maple syrup?
You can, but the flavor will be slightly different—honey gives more floral notes, while maple adds a deeper caramel sweetness.
Are there nut-free alternatives?
Yes! Try crushed pumpkin seeds or sunflower seeds for the same crunch and color without nuts.
Can I make this dairy-free?
Use vegan butter or olive oil instead of regular butter—it will still caramelize beautifully.
How do I keep the carrots from getting soggy?
Spread them in a single layer on the baking sheet and avoid overcrowding. This allows them to roast instead of steam.
What should I serve these with?
They pair perfectly with turkey, roasted chicken, or a holiday ham—and make a colorful addition to your Friendsgiving spread.
Sprinkle of Fun
Turn your Friendsgiving table into a mini harvest celebration! Serve the Sweet Harvest Carrots on a platter surrounded by small bowls of extra pistachio crumble, flaky salt, and maple drizzle so everyone can “dress up” their serving.
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