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Honey and pistachio-roasted carrots with herb salad

Honey and pistachio-roasted carrots with herb salad is built on Baby Carrots, Olive Oil, Honey, and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 1 bunch
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   Place the carrots onto a baking sheet and drizzle with the olive oil. Transfer to the oven and roast for 15 minutes.

2. 2

   Remove from the oven, drizzle over the honey and sprinkle over the pistachios.

3. 3

   Return to the oven for 2-3 minutes, until the carrots are tender and lightly browned.

4. 4

   For the herb salad, place all of the salad ingredients into a large bowl and stir.

5. 5

   To serve, place the salad onto a serving plate and top with the carrots.