Roasted Carrots Honey Cumin (Print Version)
Caramelized carrots with cumin and honey deliver a flavorful sweet-savory side for easy serving.
# What You'll Need:
→ Vegetables
01 - 1 3/4 lbs carrots, peeled and cut into sticks
→ Spices & Seasonings
02 - 2 tsp ground cumin
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Dressing
05 - 2 tbsp olive oil
06 - 2 tbsp honey
07 - 1 tbsp fresh lemon juice
→ Garnish (optional)
08 - 2 tbsp chopped fresh parsley
# How to Cook:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, ground cumin, sea salt, and freshly ground black pepper until evenly coated.
03 - Spread the seasoned carrots in a single layer on the prepared baking sheet.
04 - Roast the carrots for 20 minutes in the preheated oven.
05 - Drizzle honey over the carrots, toss gently to combine, then return to the oven and roast for an additional 10 minutes until tender and caramelized.
06 - Remove from the oven, toss with fresh lemon juice, transfer to a serving platter, and garnish with chopped parsley if desired. Serve warm.
# Expert Advice:
01 -
- They come together faster than you'd think, leaving you free to handle everything else on the table.
- The honey-cumin combination tastes like you spent hours fussing, but the magic happens almost on its own in the oven.
- Leftover carrots are secretly better the next day, eaten straight from the fridge like candy.
02 -
- The order matters—adding honey at the end instead of the beginning prevents it from burning and keeps that glossy, caramelized finish intact.
- Don't skip the lemon juice even if you think carrots don't need it; it's the secret that keeps this from tasting like a straightforward roasted vegetable.
03 -
- Buy carrots that are as uniform as possible; it's the one thing that genuinely affects how evenly they cook.
- Don't crowd the baking sheet—spread those carrots out like they own the place, and you'll get real caramelization instead of steaming.