Roasted Carrots with Lemon-Cumin-Honey Glaze
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3 servings
Ingredients
  • 1 bunch heirloom carrots (mine had 7 each), tops cut off and reserved
  • 1 tablespoon EVOO (divided into 2 t and 1 t)
  • salt and pepper
  • 1 small handful of the leafy part of the carrot tops, finely chopped (if your carrots don't have tops, use flat leaf parsley instead)
  • 1 lemon, zested
  • 1 teaspoon honey
  • ¼ teaspoon red pepper flakes (more or less depending on your heat preference)
  • ⅛ teaspoon cumin
Instructions
  1. Heat your oven to 425 F. Toss the carrots with 2 teaspoon olive oil, salt, and pepper.
  2. Roast for 10 minutes, flip the carrots over, cook another 10 minutes.
  3. While the carrots are cooking, combine 1 teaspoon olive oil, chopped carrot tops, lemon zest, honey, red pepper flakes, cumin, salt and pepper. (It will be kind of thick because of the honey. If your honey is too thick, microwave it in short 10-15 second increments until it is becomes thinner.)
  4. When the carrots are hot out of the oven, gather them at the center of the pan and pour the honey mixture on top, stirring everything around to fully coat. (The heat will "melt" the honey and evoke the smells the zest and spices!)
  5. Serve immediately or at room temperature. Enjoy!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/roasted-carrots-with-lemon-cumin-honey-glaze/