Recipe for Roasted Carrots with Balsamic and Pistachios

Preheat the oven to 200°C in grill mode. In the meantime, roughly chop the tops of the carrots, leaving some stems. Wash the carrots thoroughly. Peel them or leave the skin on if they are organic.

For the marinade, mix the mustard, balsamic vinegar, olive oil, and onion powder.

In a baking dish, arrange the carrots and cover them with marinade. Thoroughly coat the carrots with the marinade using your hands. Spread them evenly in the dish and sprinkle with fleur de sel.

Bake for 20 to 25 minutes, stirring halfway through, until the carrots are nicely golden and tender. While the carrots are cooking, shell and crush the pistachios.

To finish, serve the carrots sprinkled with crushed pistachios. You can enjoy.