JOIN! 12 Weeks for $1


Roasted Carrots with Turmeric-Honey

4 Servings

35 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Try to use carrots that are similarly sized so they cook at the same rate. However, if the top halves of some are very thick, simply cut those sections in half lengthwise. We liked these carrots with cumin seeds, but an equal amount of whole coriander seeds also was delicious. To crush the cumin or coriander seeds, use a mortar and pestle or grind them against a cutting board with the back of a small skillet.



35 minutes


  • 3

    pounds medium carrots, peeled and halved on the diagonal

  • neutral oil


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Wendy B.

Three pounds of carrots for four servings? Really? When Christopher Kimball was on the Rachael Ray show preparing Moroccan Carrot Salad -- similar flavor profile, both sound yummy -- that recipe specified ONE pound of carrots for four servings.

Lynn C.

Hi Wendy -

The Moroccan Carrot Salad uses shaved carrots - so, a little goes a long way. These carrots are halved and roasted and are meant to be a more substantial side dish. 1 lb. of carrots is about four medium carrots so this equates to about 12 total carrots, which would be three carrots a person. We don't feel like this is too much as the only side on the table, but if you are serving multiple sides, then we agree that this would be appropriate for more people.

The Milk Street Team

Peter Chris S.

The ingredients simply list "cumin seeds", with no instruction in the recipe to crush them as suggested in the head note. To reduce confusion, consider editing the recipe to clearly indicate that the seeds should be crushed.