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Roasted Carrots With Sumac and Honey

These roasted carrots are sweet and tangy and the perfect texture. Serve them with hummus, a yummy tzatziki sauce, or just alongside your favorite chicken recipe as a side dish.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: Carrot, conduction, convection, honey, roasted, sumac
Servings: 2
Cost: $5

Equipment

Ingredients

  • 1 bundle Small carrots Could be any kind of carrot you will just have to adjust the way you cut them to get the size pieces you want.
  • 1/2 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Black Pepper
  • 1/2 tbdp Dried Sumac
  • 3/4 tbsp Honey

Instructions

  • Preheat oven to 375°
  • Cut the tops of the carrots and discard the greens.
  • Rinse the carrots thoroughly but do not peel them.
  • Carefully cut the carrots lengthwise and place them in a large bowl.
  • Toss the carrots with the olive oil, sumac, salt, and pepper.
  • Place the carrots flat side down on the cooling rack which should be placed on the baking sheet. Pop those bad boys in the preheated oven on the middle or top rack.
  • After 40 minutes check the carrots for done-ness. They should be fork tender and nice and crisp on edges. Give them a couple more minutes if you want them extra crispy like me! Enjoy!