The Thanksgiving buzz is in full swing! When I used to host, my prep always began early: homemade turkey stock in the freezer, fresh bread cooling on the counter, ice cream tucked away for dessert. Even though I’m not hosting this year, I still miss the menu planning and the joyful holiday hustle.
This carrot dish is one of those effortless sides that delivers big flavor without any advance prep. Regular or rainbow carrots both work beautifully. Their natural sweetness makes them ideal for roasting—just toss with olive oil, salt and pepper, then let the oven do its magic. I wait until halfway through cooking to drizzle on the maple syrup so it caramelizes instead of burning. A final sprinkle of chopped pistachios and a splash of vinegar bring everything together with color, crunch and brightness. Wishing you a warm and delicious Thanksgiving! Enjoy the holiday.
Maple Roasted Carrots with Pistachios
Ingredients
- 2 pounds fresh carrots trimmed and cut in half lengthwise
- 2 tablespoons extra-virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons pure maple syrup
- 1/4 cup chopped pistachios
- Splash of sherry vinegar
Instructions
- Preheat the oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray. Arrange the carrots cut-side down in a single layer. Drizzle with olive oil, season with salt and pepper, and toss gently to coat. Roast for 15 minutes. Remove the tray from the oven, drizzle the carrots with maple syrup and continue roasting until they’re tender, 5–8 minutes more. Take the carrots out of the oven, sprinkle with pistachios, add a splash of vinegar and serve.