Sweet Harvest Carrots with Pistachio Crumble
Ingredients
Scale
- 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.