Roasted carrots with prunes, pistachios & honey
The side dish that gets photographed before the main. Multi-colored carrots split lengthwise and roast at 425°F until their edges caramelize, then land on a platter scattered with chopped prunes and pistachios. A thread of olive oil goes over the top, and the honey gets drizzled at the last second so it stays glossy. Sweet, earthy, and a little jeweled on the plate. It reads as far more effort than the thirty-five minutes it takes, and it was built to sit beside our bacon-wrapped pork tenderloin.
Prep 10 minutes · Cook 25 minutes · Total 35 minutes · Serves 6 · Originally shared on Saved You a Seat
The Recipe
Roasted Carrots with Prunes, Pistachios & Honey
Ingredients
- 1 1/2 to 2 lbs multi-colored carrots, peeled and sliced lengthwise
- 2 tablespoons olive oil
- Salt and pepper
- FOR THE TOPPING:
- 1/2 cup prunes, chopped
- 1/3 cup pistachios, roughly chopped
- 1 to 2 teaspoons olive oil
- Honey, for drizzling
Instructions
- Roast. Heat the oven to 425°F. Toss the carrots with the oil, salt, and pepper on a sheet pan and arrange in a single layer.
- Caramelize. Roast 20 to 25 minutes, until tender with caramelized edges.
- Finish. Transfer to a serving dish; scatter the prunes and pistachios, drizzle with the olive oil, and finish with honey just before serving.
OTC notes
Single layer, always. Crowded carrots steam and spaced carrots caramelize. Two pans beat one full one.
Cut for drama. Long lengthwise halves keep that whole-carrot look on the platter.
Honey at the very end. Drizzled while roasting it burns. Drizzled at the table it gleams.
The topping is a pantry trick. Prunes and pistachios do what dates and nuts do at restaurants: sweet, chewy, crunchy, done.
Questions from your table
Can I use regular orange carrots? Absolutely. The rainbow bunch is just for looks, and even thick supermarket carrots work split lengthwise.
Can I make it ahead? Roast the carrots and chop the topping a few hours early, then rewarm the carrots and put it together at serving.
What could replace the prunes? Chopped dates or dried apricots, though the deep plummy sweetness is what makes this one feel special.
Is there a savory version? Skip the honey and add a scatter of feta and fresh herbs. Different platter, just as good.
What main does it pair with? It came from the same dinner as our bacon-wrapped pork tenderloin, and it loves roast chicken and holiday tables too.
Hot or room temperature? Either. It holds beautifully at room temperature, which makes it a hosting hero.
Watch it happen
Watch us make it on Instagram @ourtablescompany, reel coming soon.
What we used at this table
Shop the collection on ShopMy. Placeholder, confirm the right collection for this recipe.
More from this table
Bacon-Wrapped Pork Tenderloin · Honey-Drizzled Oven Roasted Carrots · Honey Nut Squash Purée
Get new recipes first
Paid subscribers of Saved You a Seat cook every new recipe 90 days before it lands here, alongside the letters and stories from our table. Pull up a chair.