One of my favorite baby carrot recipes, these are seasoned with the perfect amount of warming spices, and just enough honey to enhance the sweetness. They're a lovely side dish for any occasion.
How pretty would these Cardamom Honey Roasted Baby Carrots be in the center of your Passover or Easter table? Or simply the dinner table! 😉
Very pretty, and even more delicious!
Baby carrot recipes are always especially popular during the spring holidays, and really, any time they're available.
This recipe has essentially four ingredients and a ton of amazing flavor.
From start to finish, this recipe takes about forty minutes, with only about ten minutes of active work time.
Selecting the Best Carrots
- Usually the smaller the carrots, the sweeter their flavor.
- Carrots should be bright orange and smooth, without cracks in them.
- Buying carrots in bunches with the greens attached is always best. The greens will help you tell if they're old or not -- as they age, the greens turn yellow and dry out. And the older the carrot, the less flavor it will have.
When you can, choose small, bright orange carrots in bunches, with greens that are not yellow or dry.
Can you use large carrots instead of baby carrots?
Yes, typically you can use any carrots interchangeably in baby carrot recipes.
For larger carrots, peel them and then slice them into rounds or longer pieces by cutting them diagonally. Then proceed with the instructions for the baby carrots.
Recipe Tips and Substitutions
- Please do not confuse the baby carrots I'm using with those that come pre-peeled in a bag. (Those are actually "baby cuts," which have been cut form large carrots.)
- The carrots here are fresh, smaller-than-typical carrots, that you'd find at the Farmers Market and in most grocery stores as spring approaches.
- Normally, if we're peeling carrots, we don't have to wash them, but if you're leaving a bit of the stem, you should at least wash that portion.
- While you don't have to leave part of the stems on, it adds color and makes for a really pretty presentation.
- If your honey is very thick, you should heat it a bit to thin it.
- Cardamom is always a great match for carrots and honey, but if you prefer you can try cinnamon, which would also be fantastic. A mix of the two would also be lovely.
- Basting the carrots is easiest with a small basting brush . If you don't have one, you can drizzle the honey mixture over them with a teaspoon.
I hope you love these Cardamom Roasted Baby Carrots as much as I do!
(You might also love this Matzo Brei a la Florentine if you're celebrating Passover.)
More tasty carrot recipes:
- Citrus Carrot Salad
- Apricot Glazed Carrots
- Carrot Ginger Soba Noodles
- Upside Down Carrot Apricot Cake
- Vegan Coconut Spiced Carrot Soup
Cardamom Roasted Baby Carrot Recipe
- 1 pound baby carrots, greens removed (except for about an inch)
- 1 tablespoon plus 1 teaspoon honey
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- Preheat oven. Preheat the oven to 400°F, and adjust a rack to the center.
- Prepare the carrots. Peel the carrots, and place them on a sheet pan. If they're dirty around the stem, use a damp paper towel to clean that area.
- Make the glaze. In a small bowl mix the honey with the oil, cardamom and salt.
- Glaze the carrots. Use a pastry brush (or a spoon), to thinly coat the carrots with the glaze. You will have some leftover, which will be used for basting.
- Roast and serve. Place the baking sheet in the preheated 400°F oven and roast the carrots -- basting them every 8 minutes or so, until they are very tender, about 25 to 35 minutes. (Cooking times might vary, depending on the size of the carrots.) Remove them from the oven and baste a final time so they'll be shiny for a pretty presentation. Serve!
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You had me at cardamom, Valentina! It's one of my favorite spices and so rare in recipes. And the caramelized carrots and touch of honey have my mouth watering.
Thanks, Marissa. Cardamom is one of my favorites too. Love it in both sweet and savory things. Enjoy! 🙂 ~Valentina
For some reason baby carrots with all the beautiful greenery still attached are called Dutch carrots in Australia and are available at every supermarket methinks all year. More expensive naturally but lovely to buy and use on occasion. Yes, have almost always prepared them with honey . . . must remember to reach for cardamom the next time around . . . 1
Hi Eha, I think Dutch carrots sounds more intriguing than "baby." I'm going to go with that. So nice you can get them year round. Thanks!:-) ~Valentina
Beautiful carrots. Love the seasoning. The photos just scream spring to me!
Thanks, Mimi. Yay for spring! 🙂 ~Valentina
Dawn - Girl Heart Food
Such a delicious side dish! Love the pairing with cardamom and honey. I bet they taste as good as they look!
Don't these look delicious! I quite like the taste of cardamom but am always at a loss to know how to use them in recipes. Will definitely give this a try!
Thanks, Frank! Hope you try and love them. I love cardamom in both sweet and savory recipes, and this one is sort of a combination of both. 🙂 ~Valentina
David Scott Allen
Hmmm. I thought I had left a comment saying how much I love this recipe and how I planned to try it. My message (I blame my computer) didn't seem to get through BUT I did make the carrots to go with a grilled leg of lamb Friday evening and they were PERFECT! I used fresh carrots from the farmers market - they could not have been better. Thanks, Valentina!
Thank you, David! It means a lot to me that your try some of my recipes and I'm so happy this one was a hit. Sounds perfect with a leg of lamb. I must make that combination soon. 🙂 ~Valentina
Delicious! Just the perfect combination of flavors! Thanks, Valentina!
Thank you and enjoy! 🙂 ~Valentina
I found this because I was looking for a way to use cardomon on my carrots, this was outstanding. I added a touch of nutmeg, too, and they turned out excellent!
Hi there! Thanks for writing in. I'm so happy you loved this recipe. Cardamom is one of my favorite spices in both sweet and savory recipes, so I work it in where I can. The touch of nutmeg is perfect with the other flavors. Great idea. 🙂 ~Valentina