Description
A simple side dish that packs a lot of flavors, these Honey Cumin Roasted Carrots are sweet, savory, and so delicious. They're simple enough to serve on a weeknight, yet beautiful enough to serve as a side dish for a holiday dinner.
Ingredients
Units
Scale
- 1-1/2 pounds of rainbow carrots, sliced on the diagonal about 2” long
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons mild honey
- 1/2 teaspoon coarse kosher salt, more to taste (see note)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cumin seed
Instructions
- Preheat the oven to 425 and set a rack in the middle.
- Add the carrots to an oven safe baking dish.
- Add the remainder of the ingredients to the dish and toss to coat. It’s okay if there are pieces of butter scattered throughout, as they will melt in the oven.
- Bake in the preheated oven for about 30 minutes, stirring the carrots half way through, until the carrots are tender.
- Serve immediately.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by half for volume.