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Whole heritage rainbow carrots roasted until caramelized and tender, basted in spiced orange blossom honey, ground cumin, and toasted butter pecans.
Yield: 6 feast servings • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Preheat oven to 400°F (200°C). Scrub carrots well and halve any thick ones lengthwise so all pieces roast at the same rate.
Toss carrots with olive oil, salt, cumin, and black pepper on a large baking sheet. Spread in a single flat layer.
Roast undisturbed for 20 minutes until tender with blistered golden edges.
Whisk melted butter, honey, and cinnamon together. Drizzle glaze over hot carrots and toss directly on the baking sheet.
Return to oven for 5 minutes until glaze bubbles and caramelizes onto the carrot skins. Transfer to a platter, top with toasted pecans and parsley.
Recipes to Cook • Drinks to Sip
Whole heritage rainbow carrots roasted until caramelized and tender, basted in spiced orange blossom honey, ground cumin, and toasted butter pecans.
Preheat oven to 400°F (200°C). Scrub carrots well and halve any thick ones lengthwise so all pieces roast at the same rate.
Toss carrots with olive oil, salt, cumin, and black pepper on a large baking sheet. Spread in a single flat layer.
Roast undisturbed for 20 minutes until tender with blistered golden edges.
Whisk melted butter, honey, and cinnamon together. Drizzle glaze over hot carrots and toss directly on the baking sheet.
Return to oven for 5 minutes until glaze bubbles and caramelizes onto the carrot skins. Transfer to a platter, top with toasted pecans and parsley.
Per serving (1 serving (6 feast servings))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
Whole heritage rainbow carrots roasted until caramelized and tender, basted in spiced orange blossom honey, ground cumin, and toasted butter pecans.
Yield: 6 feast servings • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Preheat oven to 400°F (200°C). Scrub carrots well and halve any thick ones lengthwise so all pieces roast at the same rate.
Toss carrots with olive oil, salt, cumin, and black pepper on a large baking sheet. Spread in a single flat layer.
Roast undisturbed for 20 minutes until tender with blistered golden edges.
Whisk melted butter, honey, and cinnamon together. Drizzle glaze over hot carrots and toss directly on the baking sheet.
Return to oven for 5 minutes until glaze bubbles and caramelizes onto the carrot skins. Transfer to a platter, top with toasted pecans and parsley.
Recipes to Cook • Drinks to Sip
Whole heritage rainbow carrots roasted until caramelized and tender, basted in spiced orange blossom honey, ground cumin, and toasted butter pecans.
Preheat oven to 400°F (200°C). Scrub carrots well and halve any thick ones lengthwise so all pieces roast at the same rate.
Toss carrots with olive oil, salt, cumin, and black pepper on a large baking sheet. Spread in a single flat layer.
Roast undisturbed for 20 minutes until tender with blistered golden edges.
Whisk melted butter, honey, and cinnamon together. Drizzle glaze over hot carrots and toss directly on the baking sheet.
Return to oven for 5 minutes until glaze bubbles and caramelizes onto the carrot skins. Transfer to a platter, top with toasted pecans and parsley.
Per serving (1 serving (6 feast servings))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
