Friday Flowers: Ceanothus and Cardamom-Honey Roasted Baby Carrot Recipe

Cardamom-Honey Roasted Baby CarrotsHow pretty would these Cardamom-Honey Roasted Baby Carrots be in the center of your Passover or Easter table?

Very pretty!  Oh, and they’re very, very delicious!

CeanothusAnd I think these beautiful Ceanothus flowers (also called California Lilacs), are perfect for Easter, Passover, or simply anytime in the spring.  It’s been a few months since Friday Flowers appeared — mostly because there weren’t any flowers calling out to me.  A couple of days ago however, I stopped in my tracks when I spotted this beautiful flowering shrub, and I knew the color would be stunning with the bright orange carrots.

Cardamom-Honey Roasted Baby CarrotsWondering what Friday Flowers is all about?  Check this out.

Enjoy and happy holidays!

Cardamom-Honey Roasted Baby Carrot Recipe
Prep time
Cook time
Total time
Serves: Serves 2
  • ½-pound baby carrots, greens removed (except for the bottom bit if desired)
  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • ½ teaspoon ground cardamom
  • ¼ teaspoon sea salt
  1. Preheat the oven to 400 degrees F, and adjust a rack to the center.
  2. Peel the carrots and place them on a baking sheet.
  3. In a very small bowl mix the honey with the oil, cardamom and salt.
  4. Use a pastry brush (or your fingers), to thinly coat the carrots with a bit of the honey mixture. (Keep the rest on hand for basting.)
  5. Place the baking sheet in the preheated 400 degree F oven and roast the carrots -- basting them every 8 minutes or so, until they are very tender, about 25 minutes. Remove them from the oven and baste a final time so they'll be shiny for a pretty presentation.
  6. Serve!
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  1. says

    I wonder if the flowers are edible? I like to use my bright blue borage flowers – which are. Either way, I am not a great flower eater and love your recipe.

  2. says

    Ceanothus is a wonderful California native. I was recently a docent for the Payne Foundation Garden Tour and learned a lot about this plant and many other beauties. GREG

    • valentina says

      Greg, that’s so cool! You might like (or already have) Wildflowers of the Santa Monica Mountains? My dad did all of the photography, so needless to say, it’s a great book! 😉

  3. Tara says

    I am always looking for more recipes to use up the vegetables in the garden, I love the idea of cardamom and carrots!

  4. DIANA MILLER says

    Hi there diana from toronto canada , are you using fresh turmeric on your carrots and carrot cake? love your photos, thanks

    • valentina says

      Thank you so much, Diana! I love using fresh turmeric. You might like this post I wrote about it. Enjoy! (This particular recipe doesn’t call for it.)

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