Honey and cumin roast carrots
- Portion size: Serves 8
- Hands-on time 5 min, oven time 30 min
- Difficulty: easy
Honey-glazed carrots are a classic Sunday roast side dish, we’ve added cumin and za’tar to add a warm, spiced flavour.
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Ingredients
- 1kg carrots, cut into even chunks
- Glug vegetable oil
- 1 tsp cumin seeds, crushed
- 2 tsp dijon mustard
- 1 tbsp maple syrup
- Few fresh thyme sprigs, leaves picked
- 2 tbsp za’atar spice mix (optional)
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Method
- Heat the oven to 180°C/160°fan/gas 4. Put the carrots in a roasting tin and toss with the oil, cumin, mustard and maple syrup. Cover with foil and roast for 20 minutes.
- Uncover, stir and roast for 10-15 minutes to glaze and colour. Serve scattered with the thyme leaves and za’atar spice mix, if using.
Nutrition
- 82kcals Calories
- 3.7g (0.3g saturated) Fat
- 1.1g Protein
- 9g (8.2g sugars) Carbs
- 4.2g Fibre
- 0.22g Salt
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