Honey Spiced Roasted Carrots
With a sweet complex flavor profile from cinnamon, turmeric, ginger, and cardamom, Honey Spiced Roasted Carrots go from reliable to WOW. 
Carrots are a stand-up kind of vegetable. They’re… reliable. Always there for you. But, other than those fancy slim carrots with the stem attached, they’re a little on the plain side.
Probably why schoolkids think they’re so good.
Honey Spiced Roasted Carrots
I, on the other hand, was bored with carrots. Along with pretty much the rest of our household. Even roasted, which makes anything delicious.
Problem is, I’m in two CSAs. And every year before the season ends, I have a drawer full of carrots in the basement refrigerator. Sometimes more. What’s a locavore to do?
Carrots EVERYWHERE
Well first I tried roasting them in honey. And ended up with burnt, err over-caramelized carrots. Finally, I settled on adding some spices initially and following up with the honey halfway through.
Ding, ding, ding! A winner.
Served!
My spice blend was influenced by the anti-inflammatory profile of turmeric, especially combined with ginger and black pepper. It’s not the crispy classic version of roasting, but the sweet, complex flavor profile still brings the dish home. And I’m pretty sure that having an excess of carrots is a thing of the past.
Mmm!
Now if I could just find something to do with mountains of green peppers…
Honey Spiced Roasted Carrots
Ingredients
Spice Blend
- ½ teaspoon each turmeric cinnamon and ginger
- ¼ teaspoon each cardamom opt, black pepper
Carrots
- 1 T Olive oil
- 2 T honey
- 4 cups carrot slices cut on diagonal for smaller carrots
Instructions
- Preheat oven to 400 F. Mix spices in a small dish.
- Spray a large, rimmed baking sheet with cooking spray. Pour cut carrot slices onto sheet then sprinkle with oil and toss until covered. Sprinkle with the spice blend, then toss again.
- Spread carrots out on baking sheet and bake 10 minutes
- Remove tray from oven. Drizzle carrots with honey, and toss to distribute honey evenly. Spread carrots out and return to oven to roast until just tender, about 10 minutes.
- Serve warm.
An option to print out recipe would be helpful.
There’s a print button in the recipe card near the bottom of the post, right above the words “prep time”. If for some reason it isn’t showing for you (ain’t technology fun), let me know. I am in the process of converting my older recipes to a new, better format and I’ll get this one done right away.
I, too, get bored with carrots, Inger… this recipe is a great solution! And I imagine the house smells fantastic during the cooking process!