Recipe: Honey Roasted Carrots

Post by Paula Jahn, Co-owner and Registered Dietitian at Nourish Northwest

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Well, Yotam Ottolenghi has done it again! I had another successful dinner party, partially due to one of his lovely recipes. I had a beautiful bunch of rainbow carrots (don’t waste the tops!), and my natural inclination was to roast them.

Cream filled carrot.
Cream filled carrot.

Almost any vegetable is enhanced by a good coating of olive oil, salt, and a long blast in a hot oven. To make these carrots extra special, I made a fragrant glaze of honey, toasted and crushed cumin and coriander seeds, and fresh thyme leaves. Cumin and coriander are natural partners with carrots; they all same the same plant family, Apiaceae.

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Naked rainbows.

Then, the method was a standard roast in a 425 degree oven.

Sweet and fragrant.
Sweet and fragrant.

Honey Roasted Carrots

(adapted from Plenty More by Yotam Ottolenghi)

Serves 4


12 rainbow carrots, cut into 1/2″ by 2.5″ sticks

1 tsp coriander seeds, dry toasted until fragrant and lightly crushed (use a back of a spoon in a small dish if you don’t have a mortar and pestle)

1/2 tsp cumin seeds, dry toasted and lightly crushed

2 Tbs olive oil

2 Tbs honey

1/2 tsp sea salt

2 fresh thyme sprigs

Freshly ground black pepper


1. Preheat oven to 425 F.

2. Spread carrot sticks in an even layer on a large rimmed baking sheet.

3. Mix remaining ingredients in a bowl and pour over carrots. Massage honey mixture into carrots until evenly coated.

4. Roast for 40-45 minutes, stirring once until golden and tender. Serve warm.


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