Maple and Pistachio Carrots

Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 4 servings

This sweet, nutty topping is also delicious served over green beans or roasted cauliflower.


1pound carrots, peeled and sliced in half lengthwise
2tablespoons melted butter
1/4cup maple syrup
1/4teaspoon pepper
1/2teaspoon salt
1/2teaspoon dried thyme
1/3cup chopped pistachios


  1. Preheat oven to 425°F and coat a rimmed baking sheet with cooking spray. In a plastic ziptop gallon-size bag, combine butter, maple syrup, pepper, salt, thyme and pistachios.
  2. Add carrots to bag and shake to coat. Arrange carrots on baking sheet, spooning any remaining maple mixture and pistachios over the top. Bake 20 to 25 minutes, stirring once halfway through, until browned.

Nutritional Info *per serving

  • Calories 201
  • Fat 11g
  • Cholesterol 15mg
  • Sodium 409mg
  • Carbohydrate 26g
  • Fiber 4g
  • Sugars 17g
  • Protein 3g