Cardamom Carrots

Last night, I found myself in a pickle. I was making dinner and I only had carrots for a veggie. I’ve never really liked roasted carrots. I think the taste of cooked carrots is kinda icky. Still in the holiday mood, I reached for honey, cinnamon, nutmeg and cardamom. It turns out, these four ingredients gave me a new love for roasted carrots.

Cardamom Carrots

Serves: 4

Time: 25 minutes

Preheat oven to 425


  • 1 tablespoon honey
  • 1 teaspoon nutmeg
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon


  • Wash, peel and dry carrots
  • Cut the carrots lengthwise in half (unless you’re using baby carrots) and trim the stems
  • Lay carrots out on parchment paper
  • Heat honey, nutmeg, cardamom and cinnamon in a small saucepan over low heat until mixture is slightly bubbling
  • Remove saucepan from heat
  • Use a pastry brush to coat the carrots in the honey mixture
  • Roast in the oven on the middle rack for 20 minutes or until golden brown

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