Honey-Glazed Rainbow Carrots with Cinnamon and Cumin
Roasted rainbow carrots get a glossy honey glaze and warm spice, making a simple side with color, sweetness and savory depth.
Prep 15 min · Cook 55 min · Total 1 hr 10 min · Makes 6 servings
Ingredients
- 2 lbs rainbow carrots, peeled and cut into 1/4 inch slices
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Salt and pepper to taste
Directions
- Set an oven rack in the middle position, then heat the oven to 350°F. Warm the oil with the cinnamon in a small saucepan over medium heat until the spice is bubbling evenly and smells fragrant, about 4 minutes. Take the pan off the heat, then mix in the honey, thyme, and cumin.
- Add the carrots and shallots to a large bowl. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper, pour in the spiced oil mixture, and toss until everything is well coated. Spread the vegetables out on a large rimmed baking sheet.
- Roast the carrots until they are tender and nicely browned, tossing them about every 15 minutes, for 45 to 60 minutes total. Finish with the parsley over the top and the lemon wedges alongside.