Description
Sweet Spiced Roasted Carrots are a festive, flavorful side dish made with honey, cinnamon, vanilla, and warm spices. Ready in under 45 minutes and perfect for holidays or everyday meals!
Ingredients
Scale
2 lb peeled carrots, cut into ~3-inch pieces
3 Tbsp olive oil
¼ cup honey
½ tsp vanilla extract
1 tsp sea salt or pink Himalayan salt
¼ tsp ground cinnamon
¾ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp ground coriander
¼ tsp black pepper
Garnish (optional): 2 Tbsp chopped cilantro, 3 Tbsp pomegranate seeds, 2 Tbsp crumbled feta
Instructions
- Preheat your oven to 400 °F (205 °C).
- Prepare the carrots: Begin by peeling the carrots and slicing them into approximately 3-inch sections.
- Mix the glaze: In a small bowl, whisk together olive oil, honey, vanilla extract, salt, cinnamon, garlic powder, onion powder, cumin, coriander, and black pepper until smooth.
- Coat the carrots: Pour the glaze over the carrots and toss thoroughly so each piece is well‑coated. Arrange the coated carrots on a parchment-lined or greased baking sheet, making sure they’re evenly spread out in a single layer.
- Roast: Bake for about 30 minutes. Every 10 minutes, stir or gently shake the pan to ensure even roasting. The carrots should become golden brown and fork‑tender—some pieces may caramelize more deeply at the edges.
- Finish & serve: Remove from the oven and transfer to your serving dish. While still warm, sprinkle with chopped cilantro, pomegranate seeds, and feta (if using). Serve immediately.
Notes
For vegan: use maple syrup instead of honey and skip feta.
Add fresh ginger or paprika for a flavor twist.
Baby carrots can be used—check doneness at 20–25 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 160
- Sugar: 23g
- Carbohydrates: 30g
- Protein: 1g