Skip to main content
LoginSign Up
Roasted Carrots with Turmeric-Honey

Roasted Carrots with Turmeric-Honey

By Courtney HillFebruary 10, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Try to use carrots that are similarly sized so they cook at the same rate. However, if the top halves of some are very thick, simply cut those sections in half lengthwise. We liked these carrots with cumin seeds, but an equal amount of whole coriander seeds also was delicious. To crush the cumin or coriander seeds, use a mortar and pestle or grind them against a cutting board with the back of a small skillet.

Ingredients
  • 3

    pounds medium carrots, peeled and halved on the diagonal

  • neutral oil

  • Kosher salt and ground black pepper

  • ¼

    cup honey

  • 1

    teaspoon cumin seeds

  • ½

    teaspoon ground turmeric

  • Grated zest and juice of 1 lime

Step 1

Heat the oven to 500°F with a rimmed baking sheet on the oven’s middle rack. While the pan heats, in a large bowl, drizzle the carrots with oil, then season with salt and pepper; toss well.

Step 2

Carefully transfer the carrots to the hot baking sheet, then roast on the middle rack until browned in spots and just tender, about 20 minutes.

Step 3

Meanwhile, in a small saucepan, simmer the honey, cumin and turmeric, stirring. Remove from the heat and cover to keep warm. When the carrots are done, transfer them to a serving dish, then drizzle with the honey and sprinkle with the lime zest and juice.

Featured in