AuthorAndreaFor this dish, 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. To crush the cumin or coriander seed use a mortar and pestle or crush with a small skillet. Note: These carrots are only slightly sweet and are beautiful with mixed colors.
Heat the oven to 500F with a rimmed baking sheet on an oven rack. In a bowl, drizzle the carrots with oil, then season with salt and pepper. Toss well. Transfer to the hot baking sheet and roast until browned in spots and just tender, about 20 minutes. In a small saucepan, bring the honey, cumin and tumeric to a simmer, stirring. Remove from the heat and cover to keep warm. Serve the carrots drizzled with the honey and sprinkled with the lime or lemon zest and juice.
Ingredients
Directions
Heat the oven to 500F with a rimmed baking sheet on an oven rack. In a bowl, drizzle the carrots with oil, then season with salt and pepper. Toss well. Transfer to the hot baking sheet and roast until browned in spots and just tender, about 20 minutes. In a small saucepan, bring the honey, cumin and tumeric to a simmer, stirring. Remove from the heat and cover to keep warm. Serve the carrots drizzled with the honey and sprinkled with the lime or lemon zest and juice.
