Baked Honey-Glazed Carrots with Cumin and Coriander

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Sweet roasted carrots tossed in honey, cumin, and coriander for a warm, fragrant side dish that complements any meal. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, olive oil, and honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb carrots, peeled and cut into 2-inch sticks
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 1 lb peeled carrots cut into 2-inch sticks with 2 tbsp olive oil, 1 tbsp honey, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the carrots in a single layer on a rimmed baking sheet lined with parchment paper.
3. Step 3: Roast for 25-30 minutes, stirring halfway through, until carrots are tender and edges are caramelized.
4. Step 4: Remove from oven and transfer carrots to a serving dish. Sprinkle with 2 tbsp chopped fresh parsley before serving.