Description
A simple and delicious recipe for roasted baby carrots with a flavorful cumin and honey glaze, served with creamy ricotta cheese and fresh parsley.
Ingredients
Units
Scale
For the Roasted Carrots:
- 1 bunch baby carrots with the tops on
- 3 tablespoons honey, divided
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
For Serving:
- 1/3 cup whole milk ricotta
- 1 tablespoon chopped Italian parsley
Instructions
- Heat the oven: Preheat oven to 375°F. Line a jelly roll pan with parchment paper.
- Prepare the carrots: Scrub the carrots to remove any dirt or stringy bits. If desired, peel the carrots. Cut off any stringy ends at the bottom.
- Roast the carrots: Mix olive oil, 1 tablespoon honey, cumin, and salt. Arrange carrots on the pan, brush with the cumin mixture, and roast for 25 minutes until tender.
- Finish and serve: Place ricotta in a serving dish, top with roasted carrots, drizzle with remaining honey, and sprinkle with parsley. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 23g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
