Roasted Carrots Honey Cumin (Print Version)

Tender carrots roasted with cumin and honey for a flavorful sweet-savory side.

# 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

# Step-by-Step Guide:

01 - Preheat the oven to 400°F (200°C). 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 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 partially roasted carrots and toss gently to coat. Return to the oven and roast for an additional 10 minutes until tender and caramelized.
06 - Remove carrots from the oven, toss with fresh lemon juice, and transfer to a serving platter.
07 - Sprinkle chopped fresh parsley over the carrots if desired. Serve warm.

# Expert Suggestions:

01 -
  • The honey caramelizes on the edges while the cumin adds this warm, almost savory depth that surprises people who think carrots are boring.
  • It takes barely 40 minutes from start to finish, but tastes like you spent way more time in the kitchen.
  • Works as a side to almost anything, or honestly, you could eat the whole pan standing at the counter with a fork.
02 -
  • Adding the honey halfway through is essential—if you mix it in at the beginning, it'll burn and turn bitter instead of caramelizing into something magical.
  • Don't crowd the pan thinking you can fit more carrots; they need space to actually roast and develop those caramelized edges.
  • The lemon juice at the end isn't decoration; it's what transforms this from sweet side dish to something with real balance.
03 -
  • Use a sharp knife when prepping—dull knives crush carrots and make them cook unevenly, which is the kind of thing that seems small until you taste the difference.
  • If you're making this for someone with dietary restrictions, the recipe is naturally vegan if you swap honey for maple syrup, and it's already gluten-free, which makes it endlessly practical for shared meals.

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