Honey and cumin roasted carrots
Ingredients
Method
- Preheat the oven to 200°C (180°C fan). Peel the carrots, or simply scrub them if they are young. Cut the larger ones in half lengthways so that all the pieces are the same thickness.
- Toast the cumin seeds in a small dry frying pan for 1 minute, until fragrant, then crush them roughly.
- On a baking tray lined with baking paper, toss the carrots with the olive oil, cumin, paprika, thyme leaves, salt and pepper. Spread them out in a single layer.
- Roast for 20 minutes.
- Mix the honey and lemon juice, pour over the carrots and toss. Return to the oven for 10 to 15 minutes, until the carrots are tender and well caramelised.
- Serve hot or warm, sprinkled with crumbled feta and pomegranate seeds.
Notes
Meltingly tender in the middle, caramelised at the edges and fragrant with cumin, oven-roasted carrots turn a very simple vegetable into an irresistible side. The oven concentrates their natural sweetness, the honey makes them shine and the cumin adds a warm, gently spiced note. These honey and cumin roasted carrots are ready in 45 minutes, with almost no effort. Like all roasted vegetables, they are perfect in autumn and winter, when carrots are plentiful and cheap.
Roasted carrots recipe, step by step
Our roasted carrots recipe works in two stages. First the carrots roast for 20 minutes with the olive oil and spices, so they start to colour. Then the honey and lemon go in and the cooking is finished: the honey caramelises without burning, and the carrots turn glossy and tender.
Choose medium-sized carrots, neither too thick nor too thin. Cut large carrots in half or into quarters lengthways: what matters is that all the pieces are the same thickness, so they cook at the same time.
How to get honey roasted carrots just right
Honey roasted carrots need a little attention, because honey burns quickly. That is why it only goes in after 20 minutes of cooking, with a little lemon juice to balance its sweetness. Toss the carrots well to coat them and keep an eye on them at the end: they are ready when the edges are nicely browned and the tip of a knife slides in with no resistance.
The ideal cooking time and temperature
Wondering how to roast carrots in the oven? Allow 30 to 35 minutes at 200°C (180°C fan) for medium carrots cut in half. Thin young carrots are ready in 25 minutes; large whole carrots can take up to 45 minutes. Spread them out well on the tray in a single layer: if they are crowded, they will steam instead of roasting.
The secret to glazed roasted carrots
For glossy, caramelised oven-roasted carrots that look glazed, the honey and lemon mixture is essential. Poured over towards the end of cooking, it reduces on the hot tray and forms a thin, golden, sticky coating around each carrot. For an even shinier result, toss the carrots once halfway through this second stage of cooking, and add a knob of butter just before serving.
Cumin roasted carrots: where honey meets spice
Cumin roasted carrots are a classic pairing in Moroccan cooking, where cumin carrots are served as a salad, warm or cold. Warm and slightly earthy, cumin perfectly balances the natural sweetness of the carrots and honey. Use whole seeds if you can, dry-toasted and then crushed: they are far more fragrant than ground cumin.
For even richer spiced roasted carrots, this blend lends itself to plenty of variations. Paprika adds a mellow note, or a smoky one if you choose smoked paprika. Thyme brings a Provençal touch. You can also try coriander seeds, cinnamon or a pinch of chilli. You will find all these spices in our guide to spices.
Roasted bunch carrots
In spring and early summer, roasted bunch carrots look stunning on the table. These young carrots, sold in bunches with their green tops, are tender and sweet: there is no need to peel them, a quick scrub is enough. Leave 2 cm of the tops on each carrot for presentation and roast them whole for about 25 minutes.
Whatever you do, don’t throw away the tops! They are delicious in a carrot top pesto or a carrot top quiche. A simple way to cut food waste and use the whole bunch.
Our variations
Honey and thyme roasted carrots
For honey and thyme roasted carrots, leave out the cumin and paprika and double the amount of fresh thyme. You can also use rosemary, finely chopped. This milder, more Provençal version goes beautifully with a roast chicken.
Air fryer roasted carrots
Don’t fancy turning the oven on? Air fryer roasted carrots are quicker. Cut the carrots into thick batons, coat them with oil and spices, then cook them for 12 minutes at 190°C. Add the honey and lemon, toss, and cook for another 4 to 5 minutes, shaking the basket. Don’t overfill it: it is better to cook in two batches.
What to serve with roasted carrots?
Roasted carrots as a side dish go with almost anything, but some pairings work particularly well.
- With poultry: a roast chicken, duck legs or a guinea fowl.
- With fish: roast salmon, cod or a baked sea bream.
- With feta: roasted carrots with feta make a complete vegetarian dish. The saltiness of the feta answers the sweetness of the honey, and pomegranate seeds add crunch and freshness.
- With other roasted vegetables, such as our roasted cauliflower with turmeric, for a big plate of autumn vegetables.
Frequently asked questions
Do you need to peel the carrots?
It isn’t essential. Young carrots and organic carrots just need a scrub under running water. Large winter carrots, which have thicker skins, are better peeled.
Can you make roasted carrots ahead?
Yes. They keep for 3 days in the fridge. Reheat them for 10 minutes in the oven at 180°C, or serve them cold as a salad, with feta and a drizzle of olive oil.
What can you use instead of honey?
Maple syrup gives a very similar result, and the recipe becomes entirely plant-based if you leave out the feta. Agave syrup works too.
