Turmeric honey adds a warm, sweet flavor to roasted carrots
A quirky honey jar and a hot frying pan were the keys to reinventing the often-forgotten side dish: roasted carrots.
Honey first. We’ve seen our fair share of infused varieties, from ginger and saffron to lavender and matcha. bottom.
I love drizzling honey on roasted cauliflower and wondered if its rich, earthy flavor would work just as well with carrots. We limit our recipes to just six ingredients without overdoing it.
In fact, a very hot oven of 500°F will bring out the maximum flavor of the carrots. For richer caramelization, heat the baking sheet in the oven before adding the carrots. It is imperative to add honey only after roasting the carrots. High heat will burn sugar. But this also gave me the opportunity to warm the honey on the stovetop and infuse it better with turmeric and another common Indian seasoning, whole cumin seeds.
To counteract its richness, the finish is sprinkled with lime zest and juice, adding a bright acidity that balances sweetness.
Roasted carrots with turmeric honey
Start to finish: 35 minutes
Servings: 4
3 pounds medium carrots, peeled and halved diagonally
neutral oil
kosher salt and black pepper
¼ cup honey
1 teaspoon cumin or coriander seeds (lightly crushed)
½ teaspoon turmeric
grated zest and juice of 1 lime
Place rimmed baking sheet on oven rack and heat oven to 500°F. In a bowl, coat carrots with oil and season with salt and pepper. Throw well. Transfer to a hot baking sheet and roast until the specks are browned and tender, about 20 minutes. Remove from heat, cover and keep warm. Serve carrots dusted with honey and sprinkled with lime zest and juice.
Editor’s Note: For more recipes, visit Christopher Kimball’s Milk Street (177milkstreet.com/ap).
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