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roasted baby carrots with honey and cardamom on sheet pan
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5 from 5 votes

Cardamom Roasted Baby Carrot Recipe

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: colorful vegetables, recipes for Passover, great for Easter, vegan side dishes
Servings: 4
Calories: 104kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

Calorie count is only an estimate.

Nutrition

Calories: 104kcal