Honey Cumin Roasted Carrots
Oil-roasted carrots with cumin and a honey glaze added near the end. Cut the carrots into similar-sized pieces and judge doneness by tenderness rather than color alone.
Equipment
- 1 Large metal rimmed baking sheet, knife, mixing bowl and oven gloves
Ingredients
- 600 g carrots trimmed, scrubbed or peeled
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon ground cumin
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley optional
Instructions
- Preheat the oven to 210°C/410°F. Cut the carrots into pieces about 5 cm long, splitting thick sections lengthwise so most pieces are about 1–1.5 cm thick. This helps thick and thin parts roast in a similar time.
- Toss carrots with olive oil, cumin, salt and pepper. Spread in a single layer on a roomy rimmed baking sheet. Roast for about 20–25 minutes, turning once, until nearly tender when pierced.
- Mix honey and lemon juice in a small bowl. Drizzle over the nearly tender carrots and toss carefully with a spatula. Return to the oven for about 4–6 minutes, watching closely because honey can darken quickly. Continue only until tender and lightly glazed.
- Remove from the oven and serve with optional parsley. Let the pan cool safely before washing. Refrigerate leftover carrots promptly in a covered container rather than keeping them warm on the tray for hours.
Notes
Honey is not vegan and is unsuitable for infants under 12 months. Glaze near the end and watch for burning. Original editorial guidance, not represented as kitchen-tested. Images are AI-generated illustrations.