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Plate of roasted rainbow heirloom carrots with orange-honey glaze, pomegranate seeds and pistachios.

Orange-Honey Roasted Carrots with Pomegranate Seeds and Pistachios

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5 from 20 reviews

  • Author: jessobsessed


Heirloom rainbow carrots roasted in an orange and honey glaze are a citrusy sweet delight. Topped with tart pomegranate seeds and crunchy, salty pistachios these carrots are an easy vegetable side dish that will make any weeknight dinner feel like a special occasion!


  • 1 lb rainbow carrots (you can use regular carrots as well!)
  • 1/4 cup freshly squeezed orange juice (you can sub store-bought but I don’t recommend it!)
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 1 cup pomegranate seeds
  • 1/2 cup pistachio meat (I like raw, but you can use roasted as well)
  • Salt to taste
  • Fresh herbs to garnish (you can use rosemary, thyme, mint or dill – but not all at once! Pick one!)


  • Start by pre-heating the oven to 425 degrees.
  • Peel the carrots. You can slice or chop them, but I prefer to keep them whole and cut them for serving if needed. You can also keep the tops on as well, but I prefer to slice the tops off.
  • Set the carrots aside in a large bowl.
  • To make the glaze, combine the orange juice, honey, olive oil and salt to taste.
  • Toss the carrots in the 3/4 of the glaze to coat really well, and then spread out the carrots on a lined baking sheet or pan. I like to use a brush to make sure the carrots are evenly coated.
  • Roast in the oven for 20 minutes, then pull them out and add more of the glaze with the brush, roast again for another 20 minutes.
  • Remove from oven once carrots are crisp-tender and slightly browned at the edges.
  • Sprinkle pomegranate seeds and pistachios over the carrots, garnish with rosemary and thyme (or other fresh herb of choice).

  • Serve and enjoy!