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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
This colorful dish is the perfect accompaniment to a festive meal. Its beauty lies in its simplicity: not too many ingredients, and nothing that cannot be easily sourced. That is, unless you live in Israel and cannot find colored carrots. Yes, we originally wanted to use those, but hey, I think the orange looks amazing with the green pistachios.
1 bunch carrots
6 medium onions
1/4 cup Tuscanini Balsamic Vinegar
2 tablespoons olive oil
1/3 cup Manischewitz Honey
1/2 teaspoon salt
1/4 cup Gefen Mayonnaise
1/4 cup cilantro, chopped
1/4 cup pistachios
Preheat oven to 425 degrees Fahrenheit. Line a large roasting pan with Gefen Parchment Paper.
Scrub carrots and slice onions in half from top to bottom.
Place carrots and onions (cut-side down) on the roasting pan. Drizzle with balsamic vinegar, olive oil and honey and sprinkle with salt.
Roast for 30 minutes, turning halfway through, so that the cut sides of the onion can brown.
Remove vegetables from the pan. Reserve any remaining liquid and set aside. Serve onions alongside the rib roast. The carrots can be served alongside the meat or as a separate dish.
Arrange carrots on a serving dish. Add mayonnaise to the reserved liquid and mix well, then drizzle over carrots.
Sprinkle with cilantro and pistachios before serving.
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