Roasted Carrots with Honey & Cumin

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 4 servings



In small skillet, melt butter over medium-high heat; cook garlic and cumin seeds, stirring, until garlic is golden brown, about 1 minute. Stir in 2 tbsp of the honey and miso; pour over carrots in large shallow bowl, tossing to coat well. Season with salt and pepper. Place carrots in centre of large sheet of greased heavy-duty foil. Fold foil over, crimping edges to seal tightly.

Preheat grill to medium-high. Place foil package on grill; close lid and cook, turning package once halfway through, until carrots are tender, about 15 minutes. (Alternatively, roast carrots on rimmed baking sheet in 375° oven until tender.)

Meanwhile, in saucepan, combine remaining honey, wine and cardamom pods; bring to boil. Add cranberries and apricots; reduce heat to medium. Simmer until liquid has evaporated, about 2 minutes. Discard cardamom pods.

Arrange carrots on dish or pan. Scatter almonds, feta, cranberry mixture and arugula over top. Sprinkle with lemon zest and drizzle with juice.

Nutritional facts PER SERVING: about

  • Calories 385
  • Total fat 18 g
  • Saturated fat 5 g
  • Cholesterol 25 mg
  • Sodium 500 mg
  • Total carbohydrate 46 g
  • Fibre 7 g
  • Sugars 34 g
  • Protein 10 g
  • Iron 3.5 mg
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Lunch & Dinner

Roasted Carrots with Honey & Cumin