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Honey Curry Roasted Carrots with Pistachios and Double Garlic Aioli


For Carrots:

  • 1lb bag of carrots, halved
  • 1/4 cup roasted pistachios, roughly chopped
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • Drizzle olive oil
  • Optional topping of fresh curly parsley

For Garlic Aioli:

  • 1 egg yolk
  • 2 cloves garlic
  • 1/4 cup Garlic Infused Olive Oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt


  1. Preheat oven to 425
  2. On a cookie sheet, toss carrots, honey, curry powder, salt and olive oil.
  3. Roast at 425 For 40 mins, Flipping halfway through
  4. While roasting carrots, add egg yolk, garlic cloves, lemon juice, and salt to small food processor.
  5. Turn on and steady stream garlic olive oil in. Blend until smooth and creamy. Note: (If you only have a large food processor or blender, double the batch of aioli so that everything blends well.)
  6. When carrots are done, toss in pistachios. Drizzle with garlic aioli, top with parsley, and enjoy.

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