Caramelized Spiced Carrots with Honey an Orange

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in


By Diane Morgan

Published 2012

  • About

Aromatically complex, with toasted Middle Eastern spices, sweet honey, and fragrant orange, these carrots are a bold counterpoint to nearly any main course. Freshly ground spices have more flavor than preground, so I always buy spices whole and grind them when needed in a coffee grinder that I reserve for the task. The carrots can be served hot, warm, or at room temperature, making them perfect for a potluck or holiday dinner.


  • ¼ tsp. peppercorns
  • ¼ tsp. coriander seeds
  • ¼ tsp. cumin seeds
  • ¼ tsp. aniseeds
  • 2 lb/910 g carrots, trimmed, peeled, and cut on a severe diagonal into slices ½-in/12-mm thick
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. kosher or fine sea salt
  • tsp. ground Aleppo chile (see Cook’s Note)
  • 2 tsp. freshly grated orange zest
  • cup/75 ml. fresh orange juice
  • 3 tbsp. honey


  1. Position a rack in the center of the oven and preheat to 400°F/200°C/gas 6.
  2. Place a small, heavy frying pan, preferably cast iron, over high heat. Add the peppercorns, coriander, cumin, and aniseeds to the pan and toast, stirring constantly, until fragrant and lightly browned, about 2 minutes. Transfer to a plate to cool. Using a spice grinder or a mortar and a pestle, grind the spices to a powder.
  3. Line a large roasting pan with aluminum foil. Place the carrots in the pan and toss with the oil, ground spices, salt, Aleppo chile, orange zest, and juice. Cover tightly with another sheet of aluminum foil and roast, stirring once or twice, until the carrots are crisp-tender when pierced with a fork, about 30 minutes.
  4. Add the honey and toss to coat. Increase the oven to 450°F/230°C/gas 8 and continue roasting, uncovered, until the carrots are tender and dark brown around the edges, about 25 minutes. Serve immediately, or let cool and serve warm, barely warm, or at room temperature.