Roasted Carrots With Pistachios - Recipes | Pampered Chef Canada Site

Ingredients

• 2 small bunches carrots, any color, with their tops (about 1½ lbs./700 g)
• 3 tbsp (45 mL) olive oil, divided
• ½ tsp (2 mL) cumin
• ½ tsp (2 mL) salt, divided
• ½ cup (125 mL) chickpeas, drained and rinsed
• 2 tbsp (30 mL) red wine vinegar
• 1 tbsp (15 mL) honey
• ⅓ cup (75 mL) shelled pistachios
• ¼ cup (60 mL) loosely packed fresh mint, plus more for serving