Carrot Slice Pistachio With Ice Cream Recipe

Prep carrots

Trim and peel the carrots. Slice them on the diagonal into 7–8 mm (about 1/4–3/8 in) thick slices so they are wide and decorative; if carrots are large, halve each slice lengthwise so pieces are uniform.

Toast pistachios

Place 80 g shelled pistachios in a dry skillet over medium heat. Toast, stirring, 3–4 minutes until fragrant and slightly darker. Remove and roughly chop. Wipe skillet clean.

Braise carrots

Add 2 tbs unsalted butter and 1 tsp oil to the same skillet over medium heat. When butter melts and foams, add the sliced carrots and toss to coat. Sprinkle 2 tbs brown sugar, 1 tsp cinnamon and 1 tsp salt over carrots. Stir to combine and let cook 2 minutes to begin caramelizing.

Add liquid and finish cooking

Pour in 100 ml water and 1 tbs honey and 1 tbs lemon juice. Reduce heat to low, cover, and simmer gently 8–10 minutes, stirring once, until carrots are tender but still hold shape. Remove lid, increase heat to medium-high, and cook uncovered 2–3 minutes to reduce liquid and glaze the carrots, stirring so they become glossy but not mushy.

Finish with pistachios

Stir in the toasted chopped pistachios and 1 tbs honey (if you prefer a sweeter glaze) for 30 seconds to warm through and coat. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed. Remove from heat and let sit 2 minutes.

While carrots cook, combine 30 g finely chopped pistachios, 1 tsp honey and 1/2 tsp orange zest in a small bowl. Spread on parchment and sprinkle with 1/4 tsp flaky salt. If you want a slightly crisp crunch, toast the mixture in a warm oven (160°C / 320°F) 6–8 minutes, watching closely, until honey is set and nuts are fragrant.

Scoop 1 scoop of vanilla ice cream into each of 4 bowls or dessert plates. Arrange warm glazed carrot slices alongside or partially over the ice cream so heat slightly softens the ice cream for contrast.

Scatter the chopped pistachio pieces and the optional honey-orange crunch over the carrots and ice cream. Garnish with micro herbs or mint leaves if using.

Serve immediately so you get warm glazed carrots, crunchy pistachio texture and cold ice cream in each bite.