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Side · Dinner · Carrots · Vegetarian · Gluten-Free

Honey-Roasted Rainbow Carrots

Toasting the seeds and grinding them yourself is what makes these. The carrots roast plain first so the honey doesn't burn, then get a couple of minutes in a skillet at the end to pick up the shine.

Prep
10 min
Cook
30 min
Total
40 min
Serves
6
1×
Equipment
mortar and pestle or spice grinder · sheet pan · large skillet
Oven
425°F
Glazed rainbow carrots on a white plate, glossy and browned at the edges, yellow centers with dark purple rims, flecked with toasted spices

Instructions

  1. Toast and grind. Toast the cumin and coriander seeds in a dry skillet until fragrant, about 1 minute. Grind them coarsely with a mortar and pestle.

A small grey bowl of coarsely ground toasted seeds, smoked paprika, cracked black pepper, and flaky salt

  1. Season. Heat the oven to 425°F. Toss the carrots with the oil, ground seeds, paprika, salt, and pepper, and spread them out on a sheet pan so they roast rather than steam.

Raw rainbow carrots halved lengthwise in purple, red, pale yellow, and orange, lined up on a wooden board

  1. Roast. Roast for 20–25 minutes, flipping once, until tender and browned at the edges.

Roasted rainbow carrot sticks in yellow, orange, red, and purple on parchment, coated in coarse toasted spices

  1. Melt the glaze. Melt the honey and butter with the lemon juice and a pinch of salt in a large skillet over medium heat until bubbling.
  2. Glaze. Add the hot carrots and toss for 2–3 minutes, until the liquid reduces to a syrup and the carrots look shiny. Take them off the heat as soon as they’re coated.
  3. Finish. Top with flaky salt and the parsley or dill.

Serving ideas

Part of the Greek Bowl, or next to Harissa Fig Grilled Chicken.

Notes

  • Keep the pieces about the same size so they finish together.