Honey Roasted Carrots
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.
- The Finke River jar gives the strongest edge; the Desert jar keeps the finish lighter.
- Cut thick carrots lengthways so every piece finishes at roughly the same time.