Fragrantly spiced whole roasted carrots need little prep and pack lots of flavor. They are bright and beautiful, especially when topped over greens, and pair nicely with lots of different kinds of mains. Mike’s Hot Honey (one of our favorite ingredients) evens out the spices and helps you forget about those horrible memories of your mom forcing raw carrots on you as a child.
Sweetly Spiced Roasted Carrots over Greens
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Prep Time
Cook Time
Total
Servings
Ingredients
- 1 bunch of rainbow carrots, medium to small size, washed and peeled
- 1 Tbsp. cumin
- 1 tsp. paprika
- 1 Tbsp. cardamom
- 1 tsp. dried and ground chile pepper
- 1 Tbsp. Mike's Hot Honey* Or 1 Tbsp. honey and 1 tsp. chopped jalapeno
- 1 Tbsp. olive oil
- 2 cups lightly packed dandelion greens
- 1 Tbsp. fat free Greek yogurt for topping
Let's go
1. Preheat oven to 400°F.
2. Wash and prep carrots.
3. In a small bowl, mix together all spices, honey, and oil. Mix into a loose paste.
4. Cover a baking sheet with aluminum foil, lay all of the carrots in a single row, and pour the paste on top. Using your hands, make sure to evenly coat the paste all over the carrots.
5. Sprinkle with a pinch of salt and a couple of grinds of pepper.
6. Roast for 25 minutes, checking at 15 minutes to see if they are beginning to brown. If the undersides are starting to brown, flip over. Continue roasting for another 10 minutes, until browning and cooked through. You can stick a fork through the thickest carrot to make sure it easily slides through.
7. Serve with a dollop or two of Greek yogurt for a cool, creamy topping.
Mike’s Hot Honey is available at many grocer’s and specialty stores. Click Here to Find Out Where