clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Honey Roasted Coriander Carrots

  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Vegetables
  • Method: Oven


These honey roasted carrots with toasted coriander and cumin seeds are the perfect side dish to any meal! 



  • 12 carrots (about 2lbs), skin thoroughly washed/scrubbed
  • 1 1/2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground black pepper


  1. Preheat oven to 375 degrees F
  2. Once carrots have been scrubbed/cleaned, place on a lined baking sheet side by side.
  3. In a small skillet over medium heat, add in the coriander and cumin seeds. Toast for 1 minute, remove from heat, and add to a mortar and pestle or spice grinder. Lightly grind the seeds.
  4. In a small bowl, whisk together the olive oil and honey until smooth. Drizzle the honey oil over the carrots, then sprinkle the crushed cumin and coriander seeds, and kosher salt/freshly ground black pepper. Use your hands to toss the carrots until they are fully coated.
  5. Bake for 25 minutes or until the carrots are fork tender at the top near the stem [note: size will dictate cooking time]. Remove from oven and serve immediately.


  • Since we are leaving the skin on, thoroughly wash the carrots.
  • Use a silicone mat or line the baking sheet, so the honey doesn’t burn onto the baking sheet while roasting.

Keywords: carrots, roasted carrots, coriander, honey glazed carrots, cumin, side dish