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Honey-Roasted Carrots with Cumin

Honey-Roasted Carrots with Cumin

Reprinted with permission from The Gourmet Kitchen © 2016 by Jennifer Farley, Gallery Books

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 -8 servings
Author Kiersten


  • 1 pound carrots
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons honey
  • 3 ⁄4 teaspoon ground cumin
  • 1 ⁄2 teaspoon kosher salt plus more for seasoning
  • 1 ⁄4 teaspoon ground black pepper plus more for seasoning


  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  2. Trim away the carrot greens (you may leave 1 inch of greens for presentation, if desired). Peel and place in a large bowl.
  3. In a small bowl, whisk the oil, honey, cumin, salt, and pepper. Toss with the carrots until they’re evenly coated.
  4. Lay the carrots in a single layer on the baking sheet and drizzle any remaining liquid from the bowl on top. Roast for approximately 30 minutes, flipping halfway through, until lightly caramelized and tender. Add more salt and pepper to taste, if desired. Serve hot.
  5. Note: For an alternate version, try cutting the honey in half to 1 1⁄2 tablespoons and adding 1 1⁄2 tablespoons of pure maple syrup.