Cumin roasted carrots

Cumin Roasted Carrots | The Secret Life of BeeRoasted carrots are versatile and delicious and an easy hassle free side dish to any dinner. They get glossy and sweet and are delicious when they still have some bite to them. They’re also ever so accommodating as far as flavours are concerned. Thyme, garlic and oregano or honey, ginger and orange. All work beautifully together you can really make a marriage between your carrots and whatever main course you are serving.

Roasted carrots

serves 4


  • 500g baby carrots
  • 1 Tbsp olive oil
  • 1 tsp sea salt flakes
  • 1/2 tsp ground cumin
  • 1 sprig fresh rosemary
  • freshly ground mixed peppercorns
  • honey


Pre-heat oven to 200˚C.

Start off by washing your carrots. There is no need to peel baby carrots. If you have a veggie brush you can use that to give them a bit of a scrub. Dry them off and place in a roasting pan or on a baking tray.

Sprinkle and drizzle them with the salt, spices, rosemary and olive oil. Toss them well making sure all the carrots are well coated.Drizzle with honey to slightly sweeten  the carrots and make them sticky and glossy.

Place them in the oven and roast for 15 minutes. Pull them out, toss and turn them and pop them back in for another 10 minutes.

Serve with anything from grilled rib-eye steak to orange & ginger glazed salmon.


2 thoughts on “Cumin roasted carrots

  1. These look lovely! I’m planning out my Thanksgiving menu (first time that I’m hosting, so nervous), and I wanted to find a carrot recipe that didn’t involve sugar or orange juice – this looks perfect. Thank you for sharing.

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