We had some carrots and asparagus leftover, so I came up with this dish. A winner of a side dish in my opinion! Coat chopped carrots in olive oil, a teaspoon of cumin and season with pepper and salt, toss around so it’s covered well. Place in a preheated oven at 200°C. After 20 minutes drizzle some honey over the carrots and add the asparagus. Roast for another 10 minutes. Great to serve as a side dish with goats cheese crumbled over the top!
Roasted Carrots and Asparagus in a Honey Cumin Glaze
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Loading...Ingredients
- 300g carrots, peeled
- 200 g green asparagus, bottom chopped off
- 1 tbsp honey
- 1 tsp cumin powder
- Pepper & Salt
- Chili flakes - optional
Instructions
Preheat the oven to 200°C.
Wash and peel the carrots (if using young carrots you probably don't need to peel them).
Wash the asparagus and chop off the hard bottom part, set aside
Coat chopped carrots in olive oil, a teaspoon of cumin and season with pepper and salt, toss around so it’s covered well.
Place a baking sheet on a baking tray and spread out the carrots. Place in the middle of the oven.
After 20 minutes drizzle some honey over the carrots and add the asparagus. Roast for another 10 minutes.
Great to serve as a side dish with goats cheese crumbled over the top!
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