Roasted Carrots with Honey and Cumin Glaze (Printable)

Tender roasted carrots coated in a warm, aromatic honey and cumin glaze—perfect as a vibrant side dish.

# What You Need:

→ Vegetables

01 - 1 pound carrots, peeled and cut into sticks or coins

→ Glaze

02 - 2 tablespoons olive oil
03 - 2 tablespoons honey
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 2 tablespoons chopped fresh parsley, optional
09 - 1 teaspoon toasted sesame seeds, optional

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, honey, ground cumin, smoked paprika, salt, and black pepper until well combined.
03 - Add the carrots to the bowl and toss until evenly coated with the glaze.
04 - Spread the carrots in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring once halfway through, until the carrots are tender and caramelized at the edges.
06 - Transfer to a serving platter. Sprinkle with fresh parsley and toasted sesame seeds if desired before serving.

# Expert Tips:

01 -
  • The honey caramelizes around the edges, creating these irresistible crispy bits that youll find yourself picking off the baking sheet before they even reach the table.
  • Its impossibly versatile, working just as beautifully alongside a Sunday roast as it does with a quick weeknight grain bowl.
02 -
  • Cutting the carrots into similar sizes is non-negotiable, otherwise youll end up with some pieces burnt and others undercooked, a mistake I made repeatedly before learning better.
  • Stirring halfway through roasting isnt just a suggestion, its essential, as the side touching the pan will caramelize faster and could burn if left untouched for the full cooking time.
03 -
  • If your carrots are browning too quickly but arent tender yet, cover the pan loosely with foil for the remaining cook time to prevent burning while allowing them to finish cooking.
  • Reserve those carrot tops instead of discarding them, as they make a brilliant pesto when blended with olive oil, garlic, nuts, and parmesan, giving you two recipes from one bunch of carrots.

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