Honey Glazed Roasted Carrots

March 16, 2016

Honey Glazed Roasted Carrots

In the grand scheme of food blogging things, a recipe for standard roasted carrots may honestly be not that relevant.
Boring, mushy cooked carrots that you can find alongside every winter roast. Ho-hum.
But wait a sec!
These are anything but. And they certainly deserve better than to be passive-aggressively labeled as mundane, dull roasted carrots.


These carrots are roasted in a high temperature oven — with olive oil, honey, salt, pepper, coriander, cumin, and thyme — until golden, caramelized, and perfectly crisp.
That’s it.
It couldn’t be simpler.
To be honest, roasting vegetables is hard to mess up — as long as the veggies aren’t still raw in the center or aren’t cooked until they’re burnt.
And I definitely think carrots lend themselves particularly well to a good oven scorch.

Honey Glazed Roasted Carrots

What I like about this recipe is that it calls for really easy to find ingredients. Chances probably have all of the ingredients right now in your pantry to make this.
And of course, finding some rainbow carrots is not mandatory for this dish. Regular, orange carrots are perfectly fine; but if you find them, this is a way to cook that will show off how pretty they are.

Honey Glazed Roasted Carrots

Whether you love or hate carrots, I strongly encourage you to give these these beautifully honey glazed roasted carrots a try. They won’t disappoint you.
Are you ready?

Honey Glazed Roasted Carrots                                                                                                           Print this recipe!
Adapted from Plenty More: Vibrant Vegetable Cooking From London’s Ottolenghi

Serves 4


12 large carrots, peeled and each cut crosswise into two 2½-inch batons
3 tablespoons honey
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon cumin
3 thyme sprigs or 1 teaspoon dried thyme
1 teaspoon fine grain salt
Ground black pepper to taste
1 tablespoons cilantro leaves, coarsely chopped


Preheat the oven to 425°F (220°C) and place a rack in the middle.
In a large bowl combine honey, olive oil, coriander, cumin, thyme, salt, and pepper. Add carrots and toss to coat.
Spread carrots on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and nicely glazed.
Transfer carrots to a large serving platter, sprinkle with chopped cilantro, and serve with tahini yogurt on the side.

Nutrition facts

One serving yields 298 calories, 17 grams of fat, 34 grams of carbs, and 8 grams of protein.


  1. Definitely no dull roasted carrots! Love the colors...
    I'm ready!

  2. Yum - I love roasted carrots! And I cannot wait to try these with coriander!

  3. These carrots are stunning! I'd love these plain, with some pesto, or over rice :)

  4. There's nothing worse rather than soft mushy carrots. These look cooked to perfection and crisp. Indeed, I use the same approach to handle carrots, but my pictures have never been as good as yours (carrots aren't the most photogenic veggies). Well done, Mike!

  5. These look delicious! I've been meaning to try a recipe with heirloom carrots--this one looks great!

    Lifestyle by Joules

  6. They are so amazing, love roasted veggies and the glaze sounds so good on it. They are stunning and I would just eat them as is. So good.

  7. Your photos are gorgeous, my friend! I just picked up some heirloom carrots from Sprouts and gotta try this - I cannot say I've combined coriander and cumin with honey before and cannot wait to try it!

  8. This looks amazing! I normally do brown sugar carrots as a side dish and have been wanting to try a new recipe for a while! I can't wait to give this a try (hopefully they turn out half as fantastic as your photos)!

    xx, Caitlin

  9. There's never anything mundane about roasted root veggies, especially when they're fantastically seasoned! Love the gorgeous colors in your photos, and I can't wait to try these.