Spice & Honey Roasted Carrots


Combined with a dusting of fragrant dukkah, the carrot takes on a global twist. For a delicious and crispy snack, thoroughly wash and dry reserved carrot tops, drizzle with olive oil, and roast alonside the carrots.

Spice and Honey-Roasted Carrots
Photo: Andy Lyons
Prep Time:
20 mins
Roast Time:
25 mins
Total Time:
45 mins


  • 1 ½ pound regular or rainbow carrots, scrubbed and peeled if desired.

  • 1 tablespoon olive oil

  • ½ cup coarsely chopped hazelnuts

  • 1 tablespoon coriander seed

  • 1 tablespoon sesame seed

  • 1 ½ teaspoon cumin seed

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 tablespoon honey

  • Lemon wedges


  1. Preheat oven to 425°F. Trim carrots, reserving tops, if desired. Scrub carrots and peel, if desired. Halve any large carrots lengthwise.

  2. Line a shallow roasting pan with foil. Evenly spread carrots in pan. Drizzle with olive oil. Roast carrots, uncovered, for 20 minutes.

  3. Meanwhile, for dukkah, heat a small skillet over medium-high heat. Add hazelnuts; cook and stir 3 minutes or until fragrant and toasted. Transfer to a glass bowl. Add coriander, sesame and cumin seed to hot skillet. Cook on medium-high heat for 2 minutes or until fragrant and toasted. Remove spices from heat and transfer to another bowl; cool for 10 minutes.

  4. Using a spice grinder, coffee grinder, or mortar and pestle, grind or crush toasted spices till just coarsely ground or desired consistency. Add the hazelnuts, salt, and pepper, crushing nuts slightly. Remove carrots from the oven. Drizzle with honey; toss to evenly coat. Sprinkle carrots with half of the dukkah*. Return to the oven; roast 5 to 10 minutes more.

  5. Serve carrots with lemon wedges. Makes 6 servings.

Try something different:

Thoroughly wash and dry the carrot tops. Place in a foil lined roasting pan. Drizzle with olive oil and roast alongside the carrots.


Remaining dukkah can be sprinkled on cooked vegetables, added to olive oil for bread dipping, or sprinkled on a sour cream dip. Dukkah can be stored in a tightly sealed container for up to 2 weeks.

Nutrition Facts (per serving)

152 Calories
9g Fat
17g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 152
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 274mg 12%
Total Carbohydrate 17g 6%
Total Sugars 9g
Protein 3g
Vitamin C 10.5mg 53%
Calcium 75mg 6%
Iron 1.5mg 8%
Potassium 467mg 10%
Folate, total 35.5mcg
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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