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My review
Honey Roasted Carrots with Cumin
10
Lorelei Diaz Vitulli
"Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish."
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Ingredients
40 m servings 145Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
- Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.
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Reviews
Read all reviews 15Most helpful
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10/26/2014
Very nice indeed. The only change I would make in the future is to add a small amount of cayenne to enhance the flavors. Thanks for sharing.
5/17/2015
I doubled the recipe, and added 1/2 tsp of cayenne pepper (as previous reviewer suggested). Delicious side dish, sweet and spicy - however, next time I'll probably only use 1/4 tsp of the pepper...
10/5/2019
I made this . Very good and did not change the recipe. Will roast my carrots using this recipe from now on. Thanks for posting.
4/4/2019
Perfect just as stated! My son that won’t eat cooked carrots really liked them and finished his.
1/14/2018
Turned out perfect. Did add a 1/4 tsp of Cayenne pepper as suggested.
5/21/2019
Carrots will cook quicker if slice pieces in half. I saved carrot leaves as a garnish.
3/13/2019
Good mix of flavors. The most recent time I made these I overcooked the baby carrots until almost burned but the sugar and butter carmelized to a candy coating.
1/18/2019
No changes to recipe. Excellent when paired with a brisket done in a dutch oven. Tender and sweet, and the cumin added a fantastic addition to the flavor
12/4/2018
Recipe was quick, easy, super tasty. I boil carrots for 15 minutes before baking them and leave them in the oven, temp off until they shrivel a little bit. Huge hit!