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Carottes fanes rôties au miel et au cumin, brillantes et caramélisées, sur un plat ovale vert, parsemées de feta émiettée, de graines de grenade et de thym, à côté d'un pot de miel
Team Curcuma

Honey and cumin roasted carrots

Oven-roasted carrots coated with cumin, paprika and thyme, then glazed with honey and lemon until tender and caramelised, served with feta and pomegranate.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings : 4 people
Course : Side Dish
Cuisine : Mediterranean
Calories : 240
Ingredients Préparation Notes

Ingredients
  

  • 800 g carrots (ideally bunch carrots)
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 1 tsp cumin seeds (or 1/2 tsp ground cumin)
  • 1/2 tsp sweet paprika
  • 3 sprigs fresh thyme
  • 1/2 lemon (juice)
  • 50 g feta (optional)
  • 2 tbsp pomegranate seeds (optional)
  • salt and black pepper

Préparation
 

  1. 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.
  2. Toast the cumin seeds in a small dry frying pan for 1 minute, until fragrant, then crush them roughly.
  3. 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.
  4. Roast for 20 minutes.
  5. 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.
  6. Serve hot or warm, sprinkled with crumbled feta and pomegranate seeds.

Notes

Add the honey partway through cooking, not at the start: it would burn and turn bitter. Roasted carrots keep for 3 days in the fridge and are also good cold, as a salad. For a vegan version, swap the honey for maple syrup and leave out the feta.