Honey-Roasted Baby Carrots with Toasted Nuts & Seeds Recipe


Honey-Roasted Baby Carrots with Toasted Nuts & Seeds Recipe
This easy honey-roasted carrots recipe will quickly become a favourite in your home cooking. 

It’s crunch time. Baby carrots are roasted in honey, coriander seeds, cumin seeds and thyme until tender and golden brown. Mixed nuts are roughly chopped and toasted with mixed to form a spiced nut crumble. This roasted carrot salad is perfect with roast chicken or lamb.

Honey-Roasted Baby Carrots with Toasted Nuts & Seeds Recipe

Serves 6


2 bunches baby carrots, trimmed and cleaned
2 tbsp olive oil
1 tbsp honey
1 tbsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
10 sprigs thyme
Lemon wedges, to serve


½ cup mixed nuts (eg. almonds, cashews, hazelnuts), roughly chopped
1 tsp olive oil
½ cup mixed seeds (eg. sunflower seeds, pumpkin seeds, sesame seeds, black sesame seeds)
¼ tsp smoked paprika
Pinch chilli flakes


Preheat the oven to 220 ̊C (200 ̊C fan forced). Line a large oven dish with baking paper. Add the carrots, olive oil, honey, coriander seeds, cumin seeds and thyme. Toss well to combine. Add ½ tsp salt and some freshly ground black pepper.

Roast for 18-20 minutes until the carrots are tender and golden brown.

For the nuts crumble, reduce the oven temperature to 190 ̊C (170 ̊C fan forced). Place the chopped nuts into a small ovenproof dish. Drizzle over the olive oil.

Roast for 3-4 minutes until just starting to brown. Add the seeds and roast for a further 3-4 minutes until the mix is a light golden brown. Stir frequently.

Remove from the oven and stir in ½ tsp sea salt, the smoked paprika and chilli flakes.

To serve, place the carrots onto a platter. Top with the nut and seed mixture and serve with lemon wedges.


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