Honey-Glazed Carrots with Orange & Cumin
Honey-Glazed Carrots
Honey-Glazed Carrots with Orange & Cumin
When I was a teenager, this was the first vegetable I insisted on making myself. Back then it was carrots glazed in brown sugar—sweet and shiny, and I thought it looked terribly grown-up.
I made them often. For birthdays. For holidays. They became my dish.
But over time, my palate shifted. I started craving more dimension—citrus over sugar, spice over sweetness. I wanted brightness, warmth, and restraint. This version honours that change.
The orange sings first. The cumin lands slowly. The glaze clings but does not shout.
Watch my video to follow along step-by-step.
Honey-Glazed Carrots with Orange & Cumin
Ingredients:
4–5 carrots, peeled and cut into batons or rounds (about 12 oz / 340 g total)
2 tablespoons (30 ml) olive oil
Juice of 1 orange (about ¼ cup / 60 ml)
Zest of ½ orange
1 tablespoon (15 ml) honey (or agave/maple syrup)
½ teaspoon (1 g) ground cumin
Sea salt to taste
Optional: chopped herbs or chilli flakes to finish
Method:
Warm olive oil in a pan. Add carrots and sauté for 3–4 minutes.
Add cumin and stir gently.
Pour in orange juice and honey. Simmer until carrots are glazed and tender.
Finish with zest, salt, and a final flourish—chilli or herbs if you like.
This is one of three dishes for Easter or Spring dinners
You can find the others here:
→ Spring Asparagus & Pea Salad
→ Deviled Eggs with Anchovy, Lemon & Smoked Paprika
