A fun and fancy way to serve carrots. These baby carrots, cooked in a honey and cumin glaze, are surprisingly tasty and make an excellent side dish for a roast dinner.
Carrots are a super versatile vegetable. Delicious when eaten raw, they are taken to the next level when roasted. If you've never tried roasting carrots before, you are in for a treat!
These Honey Glazed Carrots are the perfect side dish for a roast dinner and would pair perfectly with my Roast Lamb with Onion Gravy.
- Baby carrots: These carrots are ideal for roasting. Sweet and crispy, they also look great with their leaves kept on.
- Cumin: One of my favourite spices, ground cumin is excellent for adding a delicious nutty and sweet flavour, without being too overpowering.
- Honey: Any type of honey will work in this recipe. I've used manuka here as that's what I had to hand. But you could use clover honey or runny honey if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Wash and trim baby carrots and place on a lined baking tray. Melt honey in a small glass jug in the microwave then add olive oil and cumin. Pour the glaze over the carrots and coat well.
Sprinkle over sea salt, then bake in the oven for 30 minutes.
Remove from the oven, turn the carrots over to coat in the glaze. Return to the oven for a further 20-30 minutes.
When the carrots are golden and cooked through, remove from the oven and place on a serving tray.
Garnish with flat leaf parsley and a drizzle of balsamic glaze, then serve immediately.
Hint: If you can't find baby carrots, you can use regular sized carrots instead. Cut them into 4 pieces lengthways before glazing and roasting.
Baby carrots can be bought at any time of the year in New Zealand. They are carrots that are harvested before reaching their full maturity.
Roast carrots taste amazing when cooked in a simple glaze. To elevate them further, you could add some crumbled feta to the top before serving.
If you want to get ahead, you could prepare the carrots and glaze earlier in the day. Coat the carrots with the glaze in the baking dish, then cover with cling film. Store in the fridge until you are ready to bake.
Any leftover carrots can be stored in an airtight container in the fridge for up to 3 days.
The larger the carrots are, the longer they take to cook. If using regular sized carrots, chop them into quarters lengthways first.
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- 600g baby carrots
- 1 tsp honey
- 2 Tbsp olive oil
- 1 tsp ground cumin
- ½ tsp sea salt
- Flat leaf parsley
- Balsamic glaze, optional
- Preheat the oven to 180°C fan bake. Wash and trim baby carrots and place on a lined baking tray.
- Melt honey in a small glass jug in the microwave then add olive oil and cumin. Pour the glaze over the carrots and coat well.
- Sprinkle over sea salt, then bake in the oven for 30 minutes.
- Remove from the oven, turn the carrots over to coat in the glaze. Return to the oven for a further 20-30 minutes.
- When the carrots are golden and cooked through, remove from the oven and place on a serving tray.
- Garnish with flat leaf parsley and a drizzle of balsamic glaze, then serve immediately.
- You may have to alter your cooking time depending on the size of your carrots. The bigger they are, the longer they will take to cook.
- If you want to use regular sized carrots peel and cut into 4 pieces lengthways then follow the recipe as usual.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 274mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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