Roasted Carrots with Cumin
Carrots roasted with olive oil and cumin seeds until caramelised, then glazed with honey and scattered with parsley. Serves 4.
TOTAL TIME
41 min
ACTIVE TIME
8 min
QUANTITY
~660 g
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This may be a little light — some at the table might still be peckish.
Ingredients0/7
Tools0/8
Ingredients0/7 gathered · 4 servings
600g
2tbsp
1tsp
0.5tsp
1tbsp
1pinch
5g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 5g | — | — |
Tools8 items
Serveware1 item
Procedure15 steps
1 of 15
Turn the oven to 200 °C (180 °C fan).
⏱ 15 min
2 of 15
Lay the carrots on the chopping board.
Carrots · 600 g
⏱ 10s
ResultCarrots4 of 15
Cut them in half across, then cut the thick pieces in half lengthways so they are all about the same size.
⏱ 2 min 30s
ResultCarrot batons6 of 15
Drizzle over the olive oil and toss with the tongs to coat.
Extra-virgin olive oil · 2 tbsp
⏱ 30s
ResultOiled carrots7 of 15
Scatter over the cumin seeds.
Cumin seeds · 1 tsp⏱ 10s
ResultCarrots with cumin8 of 15
Sprinkle over the salt and spread the carrots in a single layer.
Salt · 0.5 tsp⏱ 5s
ResultSeasoned carrots9 of 15
Using oven gloves, put the roasting tin in the oven.
⏱ 10s
ResultSeasoned carrots10 of 15
Roast for about 30 minutes, turning them once with the tongs halfway, until tender and caramelised at the edges.
⏱ 30 min
ResultRoasted carrots11 of 15
Using oven gloves, take the roasting tin out.
⏱ 10s
ResultRoasted carrots12 of 15
Drizzle over the honey and toss to coat.
Honey · 1 tbsp⏱ 20s
ResultHoney-glazed carrots13 of 15
Grind over a little pepper.
Ground black pepper · 1 pinch⏱ 5s
ResultPeppered carrotsused in step 1614 of 15
Lay the parsley on the board.
Flat-leaf parsley · 5 g⏱ 5s
ResultParsley sprigsTotal Time41 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 2 | 600 g | | Lay the carrots on the chopping board.⏱ 10sResultCarrots |
| 3 | Carrotsstep 2 |  | Peel the carrots⏱ 2 min 30sResultPeeled carrots |
| 4 | Peeled carrotsstep 3 | | Cut them in half across, then cut the thick pieces in half lengthways so they are all about the same size.⏱ 2 min 30sResultCarrot batons |
| 5 | Carrot batonsstep 4 | | Put the carrots in the roasting tin.⏱ 15sResultCarrot batons |
| 6 | 2 tbsp | | Drizzle over the olive oil and toss with the tongs to coat.⏱ 30sResultOiled carrots |
| 7 | 1 tsp | | Scatter over the cumin seeds.⏱ 10sResultCarrots with cumin |
| 8 | 0.5 tsp | | Sprinkle over the salt and spread the carrots in a single layer.⏱ 5sResultSeasoned carrots |
| 9 | — | | Using oven gloves, put the roasting tin in the oven.⏱ 10sResultSeasoned carrots |
| 10 | — | | Roast for about 30 minutes, turning them once with the tongs halfway, until tender and caramelised at the edges.⏱ 30 minResultRoasted carrots |
| 11 | — | | Using oven gloves, take the roasting tin out.⏱ 10sResultRoasted carrots |
| 12 | 1 tbsp | | Drizzle over the honey and toss to coat.⏱ 20sResultHoney-glazed carrots |
| 13 | 1 pinch | | Grind over a little pepper.⏱ 5sResultPeppered carrotsused in step 16 |
| 14 | 5 g | | Lay the parsley on the board.⏱ 5sResultParsley sprigs |
| 15 | Parsley sprigsstep 14 | | Chop it roughly.⏱ 20sResultChopped parsleyused in step 17 |
| Total Time | 41 min | ||
Serving
- Lift the carrots onto a warm serving dish.
- Scatter over the parsley and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 134kcal | |
| 2g | |
| 7g | |
| 1g | |
| 17g | |
| 10g | |
| 4g | |
| 396mg |
Ingredients0/7
Tools0/8
Recipe
Roasted Carrots with Cumin
Carrots roasted with olive oil and cumin seeds until caramelised, then glazed with honey and scattered with parsley. Serves 4.
What you’ll doYou will cut the carrots into even batons, toss them with olive oil, cumin seeds and salt, roast them for 30 minutes, then glaze them with honey and finish with parsley.
Serves4
Total41 min
LevelMedium
Ingredients
- Carrots600 g
- Extra-virgin olive oil2 tbsp
- Cumin seeds1 tsp
- Salt0.5 tsp
- Honey1 tbsp
- Ground black pepper1 pinch
- Flat-leaf parsley5 g
Tools
TongsOvenRoasting tinServing dishChef's knifePeelerOven gloveChopping board
Method
1
Turn the oven to 200 °C (180 °C fan).
200°C15 minOven
2
Lay the carrots on the chopping board.
10sChopping boardCarrots · 600 g
3
Peel the carrots
2 min 30sChopping board, PeelerCarrots · step 2
4
Cut them in half across, then cut the thick pieces in half lengthways so they are all about the same size.
2 min 30sChopping board, Chefs knifePeeled carrots · step 3
5
Put the carrots in the roasting tin.
15sRoasting tinCarrot batons · step 4
6
Drizzle over the olive oil and toss with the tongs to coat.
30sRoasting tin, TongsExtra-virgin olive oil · 2 tbsp
7
Scatter over the cumin seeds.
10sRoasting tinCumin seeds · 1 tsp
8
Sprinkle over the salt and spread the carrots in a single layer.
5sRoasting tinSalt · 0.5 tsp
9
Using oven gloves, put the roasting tin in the oven.
10sRoasting tin, Oven, Oven glove
10
Roast for about 30 minutes, turning them once with the tongs halfway, until tender and caramelised at the edges.
200°C30 minRoasting tin, Tongs
11
Using oven gloves, take the roasting tin out.
10sRoasting tin, Oven, Oven glove
12
Drizzle over the honey and toss to coat.
20sRoasting tin, TongsHoney · 1 tbsp
13
Grind over a little pepper.
Result · Peppered carrots · used in step 16
5sRoasting tinGround black pepper · 1 pinch
14
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 5 g
15
Chop it roughly.
Result · Chopped parsley · used in step 17
20sChopping board, Chefs knifeParsley sprigs · step 14
16
Lift the carrots onto a warm serving dish.
30sServing dish, TongsPeppered carrots · step 13
17
Scatter over the parsley and serve.
Result · Roasted Carrots with Cumin
10sServing dishChopped parsley · step 15
Printed 17 October 2026