Honey roasted baby carrots with toasted nuts and seeds recipe

March 28, 2021

Honey roasted baby carrots with toasted nuts and seeds recipe

Honey roasted baby carrots with toasted nuts and seeds recipe

This easy honey roasted carrots recipe will quickly become a favourite in your home cooking. 

Serves 6

Ingredients

2 bunches baby carrots, trimmed and peeled
2 tbsp olive oil
2 tbsp honey
1 tbsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
10 sprigs thyme
Lemon wedges, to serve

NUT CRUMBLE
½ cup mixed nuts (eg. almonds, cashews, hazelnuts), roughly chopped
1 tsp olive oil
½ cup mixed seeds (eg. sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds)
¼ tsp smoked paprika
Pinch chilli flakes

Method

Preheat the oven to 220 ̊C (200 ̊C fan forced). Line a large oven dish with baking paper. Add the carrots, olive oil, honey, coriander seeds, cumin seeds and thyme. Toss well to combine. Add ½ tsp salt and some freshly ground black pepper.

Roast for 18-20 minutes until the carrots are tender and golden brown.

For the nuts crumble, reduce the oven temperature to 190 ̊C (170 ̊C fan forced). Place the chopped nuts into a small ovenproof dish. Drizzle over the olive oil.

Roast for 3-4 minutes until just starting to brown. Add the seeds and roast for a further 3-4 minutes until the mix is a light golden brown. Stir frequently.

Remove from the oven and stir in ½ tsp sea salt, the smoked paprika and chilli flakes.

To serve, place the carrots onto a platter and top with the nut and seed mixture and lemon wedges.

Recipe originally featured on MindFood





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