Mains

Honey Roasted Carrots

Name: Honey Roasted Carrots
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 750g carrots, scrubbed and halved lengthways if thick; 1½ tablespoons raw desert honey; 1½ tablespoons olive oil; 1 teaspoon ground cumin; ½ teaspoon fine salt; Black pepper; 1 tablespoon lemon juice; Optional: chopped parsley or toasted pepitas to finish

Carrots roasted with raw desert honey, cumin, lemon, and enough salt to keep the glaze savoury. Crisp edges, tender middle, no sticky orange mush.

Prep

10 min

Cook

28 min

Makes

4 servings

Difficulty

Easy

Ingredients

750g carrots, scrubbed and halved lengthways if thick
1½ tablespoons raw desert honey
1½ tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon fine salt
Black pepper
1 tablespoon lemon juice
Optional: chopped parsley or toasted pepitas to finish

Method

1
Heat the oven to 220°C. Put a large metal tray in while it heats.
2
Mix the honey, olive oil, cumin, salt, pepper, and lemon juice in a large bowl.
3
Add the carrots and toss until every piece has a thin coating.
4
Carefully spread the carrots over the hot tray in one layer. Leave space between them so they roast rather than steam.
5
Roast for 18 minutes, turn, then roast for another 8-10 minutes until the edges catch and a knife slides through the thick end.
6
Taste for salt and lemon. Finish with parsley or pepitas if using, then serve hot.

Notes

The hot tray matters. Starting cold gives the carrots time to leak water before they brown.
Keep the glaze thin. Too much honey burns before the carrots soften.
Bloodwood honey gives the strongest caramel edge; River Red Gum keeps the finish lighter.
Cut thick carrots lengthways so every piece finishes at roughly the same time.

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