Pistachio Honey Carrots

Yield: 4 Servings

Ingredients:

• 1 ½ pounds (680 g) small heirloom carrots
• 6 shallots, peeled (core intact)
• ½ cup (120 ml) olive oil
• 2 tablespoons (30 ml) Dijon mustard
• 3 tablespoons (45 ml) honey
• ½ tablespoon (7.5 ml) salt
• ½ teaspoon (2.5 ml) pepper
• 2 tablespoons (30 ml) fresh thyme leaves
• ¼ cup (60 ml) shelled pistachios, finely chopped
• Chopped parsley, to garnish

Method:

Preheat oven to 425 F (220 C).

Trim and slice the carrots in half lengthwise.

Slice the shallots in half lengthwise.

In a bowl, combine olive oil, thyme, honey, Dijon, salt, and pepper, whisk well.

Pour the mixture over the carrots and shallots and toss to coat.

Once coated, arrange carrots and shallots in a single layer on a baking sheet.

Roast for 12 minutes or until caramelized and crisp-tender.

When ready, transfer to a serving dish, and garnish with the pistachios and parsley.

Serve warm.