Roasted Carrots with Cumin and Coriander

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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18 thin carrots, ends trimmed (do not peel)

3 tablespoons honey

2 tablespoons extra-virgin olive oil

1 tablespoon coriander seeds, lightly crushed

1 1/2 teaspoons cumin seeds

Kosher salt and freshly ground black pepper

1 tablespoon red wine vinegar


  1. Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
  2. Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

Cook’s Note

Leaving on the bitter skin makes carrots, which are generally very sweet, taste even better.