Ingredients

• 500 g Carrots
• 2 tablespoons Olive oil
• 1.5 teaspoons Ras el Hanout
• 1 tablespoon Honey
• 1 tablespoon Fresh lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 50 g Shelled pistachios
• 1 tablespoon Sugar
• 2 tablespoons Fresh mint, chopped

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Wash, peel the carrots, and cut them into sticks or thick rounds.

2. 2

   In a large bowl, combine the carrots with olive oil, Ras el Hanout, honey, lemon juice, salt, and pepper. Ensure the carrots are well coated.

3. 3

   Spread the carrots in a single layer on a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, turning halfway through, until tender and slightly caramelized.

4. 4

   Meanwhile, prepare the caramelized pistachios: heat the sugar in a small pan over medium-low heat until it melts and turns into golden caramel. Add the pistachios and mix quickly to coat them well. Spread them on a sheet of parchment paper to cool and harden, then roughly chop them.

5. 5

   Once the carrots are roasted, transfer them to a serving dish.

6. 6

   Garnish generously with the crushed caramelized pistachios and chopped fresh mint. Serve hot or warm.