These Spiced Honey-Roasted Carrots are anything but basic. Tossed with warm spices like cumin, cinnamon, and smoked paprika, they’re roasted until tender and caramelized, then finished with a citrusy honey glaze that brings everything to life.
A final sprinkle of chopped pistachios adds crunch, and fresh herb brightens it all up. It’s a side dish that hits the sweet, savory, and spicy notes all at once.
We originally made these to serve alongside our Charred Citrus & Turmeric Yogurt Marinated Lamb with Roasted Garlic Citrus Drizzle with Garlicky Blistered Green Beans with Yogurt & Crispy Shallots, and the pairing was spot-on. The flavours echo each other in just the right way—earthy, vibrant, and a little unexpected. If you’re planning a special dinner, that combo is definitely worth trying.
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Ingredients
- Carrots
- Olive oil
- Ground cumin
- Ground cinnamon
- Smoked paprika
- Kosher salt
- Black pepper
- Honey
- Charred orange juice
- Chopped pistachios
- Fresh mint, chopped
See the recipe card below for quantities.
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the carrots with olive oil, cumin, cinnamon, smoked paprika, salt, and pepper.
Spread them out in a single layer on a rimmed baking sheet, parchment-lined optional.
Roast for 25–30 minutes, flipping halfway, until the carrots are tender and have those gorgeous golden edges.
Char the orange while the carrots are roasting. Heat a dry stainless-steel pan over medium-high to high heat for 2–3 minutes. Cut the citrus in half and place the cut side down in the hot pan. Press gently and let cook undisturbed for 3–5 minutes until caramelized. Cool before and juicing.
While the carrots are still warm, drizzle them with honey and charred orange juice. Toss gently to coat.
Transfer to a serving platter and top with chopped pistachios and fresh parsley.
Watch how these Spiced Roasted Carrots Were ade
FAQ & Tips
A: If you’re using whole carrots, peeling is recommended for a smoother texture and sweeter roasted flavour—but if they’re super fresh and you like a rustic look, give them a good scrub and leave the skin on like we did.
- Carrots: We used medium carrots, but you can easily swap in baby carrots or large carrots sliced into coins—just keep in mind that the size will affect the cooking time. Smaller pieces will cook faster, while thicker slices may need a bit longer to get that perfect caramelized finish. Rainbow carrots would work beautifully, too!
- Make it ahead: You can roast the carrots a few hours in advance. Just reheat gently before tossing with the honey and juice.
- Add a creamy element: These are so good served over whipped feta or Greek yogurt for a little extra wow factor.
- Turn up the heat: Swap regular honey for hot honey, or sprinkle in a pinch of red pepper flakes before roasting for a touch of heat that balances the sweetness perfectly.
Other Side Dishes You may Love:
Crispy green beans with yogurt and shallots, bomba potatoes, sweet roasted carrots, and cauliflower with a creamy dip.
Cooked in my Hestan Culinary OvenBond Tri-ply Half Sheet Pan. Hestan Culinary Ambassador. The opinions in this post are my own.
📖 Recipe
Spiced Honey-Roasted Carrots with Orange & Pistachios
Ingredients
- 2 lbs medium carrots around 6″ in length (or baby carrots)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons honey sweet honey or hot honey
- 2 tablespoons charred orange juice reserved from the lamb recipe, or use fresh orange juice
- ¼ cup chopped pistachios
- 2 tablespoons fresh mint chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the carrots with olive oil, cumin, cinnamon, smoked paprika, salt, and pepper.
- Spread them out in a single layer on a rimmed baking sheet, parchment-lined optional.
- Roast for 25–30 minutes, flipping halfway, until the carrots are tender and have those gorgeous golden edges.
- Char the orange while the carrots are roasting. Heat a dry stainless-steel pan over medium-high to high heat for 2–3 minutes. Cut the orange in half and place the cut side down in the hot pan. Press gently and let cook undisturbed for 3–5 minutes until caramelized. Cool before and juicing.
- While the carrots are still warm, drizzle them with honey and charred orange juice. Toss gently to coat.
- Transfer to a serving platter and top with chopped pistachios and fresh mint.
- Rate this recipe. Please take 5 seconds to rate this recipe in the comment section below. We would greatly appreciate it!
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