Dinner/ Lunch/ Oven dishes/ Side Dishes/ Starters/ Vegan/ Vegetarian

Roasted Carrots and Asparagus in a Honey Cumin Glaze

10 August 2020

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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Side dish
By Saffron Serves: 2
Prep Time: 5 minutes Cooking Time: 30 Total Time: 35 minutes

Ingredients

  • 300g carrots, peeled
  • 200 g green asparagus, bottom chopped off
  • 1 tbsp honey
  • 1 tsp cumin powder
  • Pepper & Salt
  • Chili flakes - optional

Instructions

1

Preheat the oven to 200°C.

2

Wash and peel the carrots (if using young carrots you probably don't need to peel them).

3

Wash the asparagus and chop off the hard bottom part, set aside

4

Coat chopped carrots in olive oil, a teaspoon of cumin and season with pepper and salt, toss around so it’s covered well.

5

Place a baking sheet on a baking tray and spread out the carrots. Place in the middle of the oven.

6

After 20 minutes drizzle some honey over the carrots and add the asparagus. Roast for another 10 minutes.

7

Great to serve as a side dish with goats cheese crumbled over the top!

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1 Comment

  • Reply
    Lentil Salad with Warm Smoked Salmon, Goats Cheese and Poached Egg – A Pinch of Saffron
    18 April 2021 at 13:01

    […] The salad is great just as it is but I served it with honey & cumin roasted carrots and green asparagus, you can find the recipe here. […]

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