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Whole Roasted Carrots with Cumin and Honey

April 30, 2015



Allow me to introduce you to your new favorite side dish. Not a carrot fan? Give these a shot. They aren’t too crunchy nor too mushy, and I can almost certainly guarantee that the seasonings will transform these bad boys from something you once tolerated to a vegetable you crave.




I personally have always loved carrots, but their high sugar content makes them a bit too sweet for regular consumption. Every now and again however, they have served as a healthier means to satisfying my sweet tooth.




Although they weren’t on my list when browsing the produce section at the market a few weeks ago, I couldn’t pass on coming home with a couple of bunches of these beautiful multi-colored carrots. I honestly believe that the flavor and enjoyment derived from food is heightened when it’s colorful and aesthetically presented, and these were simply too gorgeous to pass up.




One of the reasons this recipe is a true winner is that it offers the perfect balance of savory and sweet. The carrots are roasted with a whole chopped onion, and tossed in an intoxicating mixture of vinegar, honey, olive oil, and spices. In addition to the dependable seasonings of salt and pepper, cumin adds a certain exotic essence that most definitely provides the “wow factor” of the dish.




Inspired by this recipe, I substituted a few ingredients for ones I personally appreciate and felt would compliment the other flavors. The final product is perfect for both casual family dinners and more formal gatherings alike.




I sincerely hope you give them a try, and I look forward to hearing your feedback!  Bon appétit!



2 bunches whole carrots, peeled and tops removed

1 large or 2 small red onions, cut into wedges

4 tbsp red wine vinegar

6 tbsp olive oil

2 tbsp honey

1 tbsp ground cumin

2 tsp sea salt (preferably Maldon)

1 tsp freshly ground black pepper

Sprigs of mint for garnish



Preheat the oven to 400 degrees Fahrenheit

In a small bowl, whisk together the olive oil, red wine vinegar, honey, cumin, salt and pepper

In a medium-sized baking dish, toss the carrots and onion wedges with the olive oil mixture

Roast the carrots and onions until they are tender, but still offer a bit of a crunch (about 30-40 minutes)

Remove from oven and serve warm, with springs of mint for garnish



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