Honey and cumin roast carrots

Honey and cumin roast carrots
  • Serves icon Serves 8
  • Time icon Hands-on time 5 min, oven time 30 min

Honey-glazed carrots are a classic Sunday roast side dish, we’ve added cumin and za’tar to add a warm, spiced flavour.

Nutrition: per serving

Calories
82kcals
Fat
3.7g (0.3g saturated)
Protein
1.1g
Carbohydrates
9g (8.2g sugars)
Fibre
4.2g
Salt
0.22g
Calories
82kcals
Fat
3.7g (0.3g saturated)
Protein
1.1g
Carbohydrates
9g (8.2g sugars)
Fibre
4.2g
Salt
0.22g

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)

Method

  1. 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.
  2. 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.

delicious. tips

  1. Make to the end of step 1 up to 24 hours ahead. Reheat in the oven as in step 2.

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