Roasted Carrots with Cumin and Coriander

I’m normally not a huge fan of carrots. Memories of carrot sticks, huge chunks of  bland sauteed carrots and too sweet flavors have clouded my carrot opinion. But I was inspired by Yotam Ottolenghi’s Honey Roasted Carrots which seemed like a happy combination of savory spices along with sweet honey.

Peel carrots and then slice in half. Slice again lengthwise so you have small carrot sticks.

Combine carrots with honey, olive oil, cumin, coriander, salt and pepper. Add sprigs of fresh thyme before roasting.

Roast at 400 degrees for 25 minutes or until carrots have begun to brown. I like my carrots crispy, so I baked for a bit longer. Serve with other roasted vegetables or a grain salad.

More Carrot Recipes from Cooking Channel:
Brown Sugared Carrots

Honey Glazed Carrots
Roasted Cumin Carrots

 More Carrot Recipes from Family & Friends:
Feed Me Phoebe: Carrot Cake Pancakes
Napa Farmhouse 1885: Fresh Carrot, Banana and Peach Smoothie
Red or Green: Honey Glazed Roasted Carrots with Cayenne Pepper
And Love It Too: Carrot Cake Blondies with Cinnamon Coconut Butter
Virtually Homemade: Easy Carrot Torte
Made By Michelle: Carrot Apple Bread
In Jennie’s Kitchen: Carrot Persimmon Cake
The Sensitive Epicure: Chimichurri Carrots
Domesticate Me: Carrot Cake Whoopie Pies with Maple Cream Cheese Frosting
The Heritage Cook: Roasted Maple Dilled Carrots and Shallots
FN Dish: 10 New Ways to Devour Carrots