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-inspired Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, olive oil, 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 "Plan a meal with the AI" 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, peeled and cut into 2-inch sticks carrots
• 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, chopped (for garnish) fresh parsley

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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.