Roasted Pineapple with Honey and Pistachios
['1/2 cup (packed) dark brown sugar', '1/2 cup orange juice', '3 tablespoons honey', '1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges', '1/4 cup crème fraîche or yogurt', '1/3 cup natural unsalted pistachios, coarsely chopped', '2 tablespoons torn fresh mint leaves']
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.
Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes. Drizzle remaining marinade over; let cool slightly.
Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.
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