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We originally made these to serve alongside our Charred Citrus & Turmeric Yogurt Marinated Lamb with Roasted Garlic Citrus Drizzle with Garlicky Blistered Green Beans with Yogurt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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