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Overhead picture of Honey Maple Roasted Carrots in a cast iron baking dish

Honey Roasted Carrots

You've got to try these tender golden, honey roasted carrots inspired by a trip to Nopi, an amazing Yotam Ottolenghi restaurant in London.
Course Sides
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 154 kcal
Author Adapted by Chris Scheuer from Yotam Ottolenghi

Ingredients

Ingredients for the carrots:

  • 2 ½ pounds carrots* don't worry, it looks like a lot, but they shrink up quite a bit as they roast, you'll be quite sorry if you don't make enough :)
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon coriander seeds lightly crushed
  • 1 teaspoon cumin seeds lightly crushed (or a scant teaspoon ground cumin)
  • 2 teaspoons thyme leaves roughly chopped (if you don't have thyme, just omit it, the carrots will still be wonderful).
  • sea salt and freshly ground black pepper
  • 2 tablespoon cilantro leaves roughly chopped

Ingredients for the yogurt sauce:

  • 1 ½ tablespoons tahini paste
  • ½ cup Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • ⅛ teaspoon sea salt
US Customary - Metric

Instructions

  1. Heat the oven to 425˚F. Lightly oil two large sheet pans.

  2. Peel the carrots, if needed then halve them lengthwise. Cut into quarters if carrots are fat.

  3. Place the carrots, honey, olive oil, coriander seeds, cumin seeds, thyme (if using), a teaspoon of salt and plenty of black pepper in a large bowl or zippered bag. Mix until the carrots are well coated, then spread out over the prepared pans.

  4. Roast for about 40 minutes, flipping carrots several times, until tender, golden and glazed.

  5. Meanwhile, make the sauce. In a medium bowl, whisk together the tahini, yoghurt, lemon juice, garlic and an eighth of a teaspoon of salt.
  6. Once the carrots are done, place on individual plates while still warm or at room temperature. Top with a spoonful of sauce and scatter over the chopped coriander.

Recipe Notes

This recipe works better with large, more squat carrots versus long, thin ones. Adapted from The Guardian

Nutrition Facts
Honey Roasted Carrots
Amount Per Serving
Calories 154 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 187mg8%
Potassium 651mg19%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 15g17%
Protein 4g8%
Vitamin A 31585IU632%
Vitamin C 13.4mg16%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.