Cumin Spiced Honey Carrots with Lemon Coriander Vinaigrette
Infused with bold, aromatic spices and a zesty dressing, these Cumin Spiced Honey Carrots with Lemon Coriander Vinaigrette are a show-stopping side dish that’s both vibrant and flavorful. Tender roasted carrots are delicately caramelized in a heavenly blend of cumin, paprika, and honey, creating a sweet-and-smoky base. A refreshing lemon coriander vinaigrette, made with Dijon mustard and a hint of garlic, adds a tangy brightness that perfectly complements the warm spices. Easy to prepare in under 35 minutes, this versatile dish is perfect for elevating weeknight dinners or impressing guests at your next gathering. Serve these golden beauties warm and watch your table light up with their irresistible flavors and stunning presentation.
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Recipe Information
Ingredients
- 500 grams Carrots
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1.5 tablespoons Honey
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Coriander leaves, chopped
- 1 clove Garlic, minced
- 0.5 teaspoons Dijon mustard
- 1 teaspoon White wine vinegar
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Peel the carrots and slice them diagonally into even-sized pieces about 1/2 inch thick.
In a large mixing bowl, whisk together 2 tablespoons of olive oil, ground cumin, paprika, salt, black pepper, and honey until well combined.
Add the sliced carrots to the bowl and toss well to coat them evenly with the cumin-honey mixture.
Spread the carrots in a single layer on the prepared baking tray and roast them in the preheated oven for 20-25 minutes, turning them halfway through, until they are tender and slightly caramelized.
While the carrots are roasting, prepare the lemon coriander vinaigrette. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, minced garlic, Dijon mustard, white wine vinegar, and chopped coriander leaves.
Once the carrots are done roasting, transfer them to a serving platter and drizzle the lemon coriander vinaigrette over the top.
Garnish with extra chopped coriander leaves if desired, and serve warm as a delightful side dish.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 12.6 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
