Ingredients40 m servings 145
- 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.
Per Serving: 145 calories; 6.9 22.2 0.5 0 84 Full nutrition
ReviewsRead all reviews 15
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.
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...
I made this . Very good and did not change the recipe. Will roast my carrots using this recipe from now on. Thanks for posting.
Perfect just as stated! My son that won’t eat cooked carrots really liked them and finished his.
Turned out perfect. Did add a 1/4 tsp of Cayenne pepper as suggested.
Carrots will cook quicker if slice pieces in half. I saved carrot leaves as a garnish.
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.
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