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A square photo with a pink plate with colored carrots sprinkled with parsley and hazelnuts on a white surface.

Indian Spiced Honey Roasted Carrots

Andréa
Travel to a world of delicious flavors with this new recipe for Indian Spiced Honey Roasted Indian Carrots. You want to make this recipe because it is simple and delicious, has few ingredients, and surprises everyone.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4 persons
Calories 132 kcal

Ingredients
 

  • 1 pound carrots cleaned
  • 2 tablespoons honey
  • 1 tablespoon sunflower oil
  • 1 clove garlic squeezed
  • 2 teaspoons garam masala
  • salt and pepper
  • 1 tablespoon hazelnuts chopped
  • 10 twigs Fresh Parsley finely chopped

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Preheat the oven to 430 °F.
  • Line a baking tray with baking paper.
  • Halve the carrots vertically.
    1 pound carrots
    A gray cutting board with a halved carrot on it.
  • Mix the honey, oil, garlic, garam masala, and some salt and pepper in a large bowl.
    2 tablespoons honey, 1 tablespoon sunflower oil, 1 clove garlic, 2 teaspoons garam masala, salt and pepper
    A pink plate with colored rainbow carrots, roasted on a white background.
  • Toss the carrots in the marinade until they are well-coated
    Marinating carrots with marinade in a white bowl.
  • Place the carrots on the baking sheet in one layer so they can bake evenly.
    A baking tray filled with halved carrots with garam masala marinade.
  • Drizzle some extra oil, salt, and pepper over the carrots
  • Roast the carrots in the oven for 20 minutes or until tender.
  • Garnish the roasted carrots with nuts and parsley for a tasty finish.
    1 tablespoon hazelnuts, 10 twigs Fresh Parsley

NOTES

1. Carrots: You can also replace them with sweet potato, pumpkin, or parsnip.
2. Spicy: Do you like spicy? Then add ¼ teaspoon of cayenne pepper to the marinade.
3. Variations
  • Turmeric: Add ¼ teaspoon of turmeric to the marinade for a flavorful twist.
  • Fresh: Sprinkle the carrots with fresh lemon juice after roasting, and use coriander instead of parsley.
4. Storage and Preparation
  • Preparation: Peel and halve the carrots and store them in a layer of water in the refrigerator.
  • Refrigerator: Store the carrots covered in the fridge for up to 3 days.
  • Reheat: Fry the carrots in a frying pan on medium heat or in an oven for about 15 minutes at 320 °F (160 °C).

Nutrition

Calories: 132kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Sodium: 81mg | Fiber: 4g | Sugar: 14g | Vitamin A: 19155IU | Vitamin C: 10mg | Iron: 1mg
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