Honey-Roasted Carrot Medley (Printable Page)
# What You Need:
→ Vegetables
01 -
1½ lbs (680 g) mixed carrots, peeled and cut into sticks or diagonal slices
02 -
1 tbsp olive oil
03 -
2 tbsp honey
04 -
½ tsp ground cumin (optional)
05 -
½ tsp salt
06 -
¼ tsp freshly ground black pepper
→ Garnish (Optional)
07 -
1 tbsp chopped fresh parsley or dill
08 -
1 tsp lemon zest or a light squeeze of lemon juice
09 -
2 tbsp toasted pepitas or chopped pistachios
# How to Make It:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, toss carrots with olive oil, honey, cumin (if using), salt, and pepper until evenly coated.
03 -
Spread carrots in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once, until tender and caramelized at the edges.
04 -
Transfer to a serving dish and sprinkle with fresh herbs, lemon zest, and nuts or seeds if desired. Serve warm or at room temperature.
# Helpful Tips:
01 -
For extra depth, add a splash of balsamic vinegar during the last 5 minutes of roasting.
02 -
This dish pairs well with roasted meats, grain bowls, or as part of a vegetarian spread.