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Parve
Easy
3 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
1 an 1/4 pounds (560 grams) thin carrots (or thick carrots, quartered lengthwise)
2 tablespoons Tuscanini Extra-Virgin Olive Oil
1/2 teaspoon ground cumin, such as Pereg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground Gefen Black Pepper
2 tablespoons hot honey (mild or hot)
chopped fresh herbs (such as parsley, cilantro, or dill), for serving (optional)
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius; gas mark 7).
On a rimmed sheet pan, toss together the carrots and oil. Sprinkle with the cumin, salt, and pepper and toss again. Spread into a single layer.
Roast for 20 minutes, then give the carrots a shake. Roast for five minutes more, then drizzle with the hot honey. Roast for five to 10 minutes more, until nice and caramelized.
Serve the carrots topped with fresh herbs (if using), but they are also delicious on their own.
Recipe excerpted from Hot Honey Cookbook: 60 Recipes to Infuse Sweet Heat into Your Favorite Foods (Rock Point 2022). Purchase on Amazon.
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