Roasted carrots with cumin honey

I discovered this recipe on a crisp autumn evening when my farmer's market haul included the most vibrant bunch of carrots I'd seen all season. There's something magical about transforming humble vegetables into something that tastes like pure comfort, and these roasted carrots with their honey glaze became an instant favorite that I find myself making over and over.

I'll never forget the first time I served these to unexpected dinner guests. They arrived right as the carrots were coming out of the oven, and the aroma of roasted vegetables with honey and cumin filled my kitchen. One bite and everyone understood why I'd become so obsessed with this simple dish.

Ingredients

• 1 lb (450 g) carrots, peeled and cut into 2-inch sticks: Look for carrots with vibrant color and firm texture. I've learned that uniform size matters here so everything roasts evenly and finishes at the same time.
• 2 tbsp olive oil: This is your base for those gorgeous caramelized edges. I use a good quality oil because you really taste it in something this simple.
• 1 tsp ground cumin: The secret ingredient that brings warmth and earthiness. Toasting it briefly in a dry pan before using intensifies the flavor beautifully.
• 1/2 tsp sea salt: Don't skip this or reduce it. Salt brings out the natural sweetness of the carrots in a way that makes people wonder what your secret ingredient is.
• 1/4 tsp freshly ground black pepper: Fresh is really important here. Pre-ground pepper tastes tired compared to what you get from a grinder.
• 2 tbsp honey: This creates the glaze that clings to each carrot stick. The honey caramelizes in the heat, creating those irresistible sticky bits.
• 1 tbsp fresh lemon juice: This cuts through the sweetness and keeps the dish from feeling heavy. It's the balance maker.
• 2 tbsp chopped fresh parsley and 1 tsp toasted sesame seeds (optional): The garnish that takes it from nice to memorable. Toast your own sesame seeds if you can, it makes all the difference.

Instructions

Get everything ready:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup effortless. Take a moment to peel and cut your carrots into 2-inch sticks. They should be roughly the same thickness so they cook evenly.

The spice coating:

Pour your carrots into a large bowl. Drizzle with olive oil and sprinkle the cumin, salt, and pepper over them. Toss everything together with your hands, making sure every carrot stick gets coated in that fragrant spice mixture. You should smell the cumin waking up as you work.

The first roast:

Spread the carrots in a single layer on your prepared baking sheet. Don't crowd them too much. Pop them into the oven for 20 minutes, stirring them about halfway through. They should start to soften and get some color on the edges.

Making the glaze:

While the carrots are roasting, whisk together your honey and fresh lemon juice in a small bowl. The lemon juice will loosen the honey slightly and create a beautiful glossy mixture.

The magic happens:

Take your carrots from the oven and drizzle that honey-lemon glaze generously over them. Toss everything together so each stick gets coated. This is the moment where the transformation happens. Return them to the oven for another 8 to 10 minutes, just until the edges are caramelized and the carrots are completely tender when you pierce them with a fork.

The grand finish:

Transfer your carrots to a serving dish while they're still warm. If using the garnish, scatter the fresh parsley and toasted sesame seeds over the top. Serve warm and watch people light up at first bite.

Save

This dish became my go-to when my mother was recovering from surgery and couldn't face heavy foods. The sweetness and gentle spice seemed to comfort her in a way that nothing else did, and now whenever I make it, I remember those quiet afternoons in her kitchen and how something so simple could mean so much.

Keeping It Fresh

These roasted carrots are best served warm and fresh from the oven, but they're also delicious at room temperature later in the day. I've stored leftovers in an airtight container in the refrigerator for up to four days. To reheat, warm them gently in a 350°F oven for about 10 minutes until they're warm throughout, though they lose some of their crackling texture. They're honestly perfect cold right from the fridge on a salad or grain bowl the next day.

When You're Missing Something

The beauty of this recipe is its flexibility once you understand the foundation. If you don't have cumin on hand, ground coriander or a pinch of smoked paprika creates a completely different but equally delicious vibe. No fresh lemon juice? A quality red wine vinegar or even a splash of balsamic works beautifully. Can't find fresh parsley? Fresh cilantro brings a bright herbaceous note, though it completely changes the personality of the dish. The key is respecting the balance between the sweet glaze and whatever spice you choose.

Serving Ideas That Clicked

I've learned that these carrots are incredibly versatile in a kitchen. They're my favorite side for roasted chicken or fish because the honey glaze complements any protein beautifully. For vegetarian meals, I've served them alongside roasted cauliflower steaks with tahini dressing, and they hold their own perfectly. They also work wonderfully in grain bowls, adding sweetness and texture to quinoa or farro. One of my favorite discoveries was roasting them a day ahead, then chopping them up and tossing them into salads or spreading them on crusty bread with whipped goat cheese for an elegant appetizer.

• Try pairing these with grilled fish and a bright salad for a restaurant-quality dinner at home
• Chop up any leftovers and scatter them over hummus on fresh pita bread for an easy lunch
• These make an impressive addition to a vegetarian mezze board alongside olives, cheese, and fresh vegetables

Making It Ahead for the Freezer

I often prepare the carrots all the way through the first roast, then cool them completely before transferring to a freezer-safe container. They'll keep for up to three months frozen. When you're ready to use them, you can either thaw them in the refrigerator overnight and finish with the honey glaze and a quick warm-up, or you can toss them straight from frozen into the honey-lemon mixture and roast for a few extra minutes until caramelized and warm. It's one of those recipes that actually gives you a head start if you plan ahead.

Save

Roasted carrots have a way of showing up on my table when I need comfort or when I want to celebrate something simple done well. There's something honest about a vegetable dish that stands on its own without apology, and that's exactly what you get here.

Recipe FAQ

→ What does cumin add to the dish?

Cumin provides a warm, earthy spice that complements the sweetness of the honey, enhancing the overall flavor profile of the roasted carrots.

→ Can I substitute honey with another sweetener?

Yes, maple syrup is a great alternative for a vegan-friendly glaze while maintaining a natural sweetness.

→ How do I ensure the carrots roast evenly?

Cut carrots into uniform sticks and spread them in a single layer on the baking sheet to allow even heat distribution during roasting.

→ What is the purpose of the lemon juice in the glaze?

Lemon juice adds a bright, tangy contrast to the honey’s sweetness, balancing flavors and enhancing the dish's freshness.

→ Can I add other spices to this dish?

Yes, adding smoked paprika or chili flakes before roasting introduces a smoky or spicy kick for more depth.