Honey-Cumin Roasted Carrots


Whether you enjoy these roasted carrots as a side dish or blend them into a soup, they'll make you change the way you think about the vitamin A-rich vegetable.

Honey-Cumin Roasted Carrots
Photo: Andy Lyons
Hands On Time:
15 mins
Total Time:
45 mins


  • 1 pound baby carrots with tops, trimmed and peeled, halved if large

  • 2 cloves garlic, peeled

  • 1 tablespoon cumin seeds

  • 1 tablespoon olive oil

  • 2 teaspoon sherry vinegar

  • 1 teaspoon honey


  1. Preheat oven to 375°F. In a baking pan toss together carrots, garlic cloves, cumin seeds, olive oil, sherry vinegar, and honey. Bake 30 to 35 minutes or until tender, stirring once.


For Cumin-Spiced Carrot Soup, in a blender combine Cumin-Spiced Carrots and 3 cups vegetable broth. Cover and blend until very smooth. Transfer to a saucepan and heat through. Season to taste with salt. Garnish servings with a drizzle of heavy cream. Makes 4 cups.

Nutrition Facts (per serving)

90 Calories
4g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 90
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 81mg 4%
Total Carbohydrate 13g 5%
Total Sugars 7g
Protein 1g
Vitamin C 7.3mg 37%
Calcium 55mg 4%
Iron 1.4mg 8%
Potassium 398mg 8%
Folate, total 21.8mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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