Roasted carrots with Tumeric-Honey

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

For 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.

3 lbs Medium carrots, halved on the diagonalCan peel but retains more nutrition if not peeled.

Olive oil

Kosher salt

Ground Black Pepper

¼ cup Honey

1 tsp Cumin seedsOr Corriander seeds (or both) lightly crushed

½ tsp Ground turmeric

1 Lime, grated zest and juice(Or lemon)

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.

Nutrition Facts

4 servings

Serving size

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Roasted carrots with Tumeric-Honey