Honey Roasted Carrots

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

When I made my very first batch of our Glory Kitchen nut & spice mix, I created the Middle Eastern blend (now called Cairo) and used it to season a simple batch of oven roasted carrots.  As the hot, caramelized carrots came out of the oven, covered in crunchy spices and nuts, the smell was intoxicating and the flavor was even better – one bite and I was hooked.  Not only were the sweet carrots amazing but the crunchy seasoning that coated them gave them texture and a kick of flavor.

We proceeded to finish the entire batch of carrots straight from the baking sheet, even before they had the chance to cool from the hot oven.  This simple Honey Roasted Carrot Recipe quickly became ingrained in my memory and became a routine side dish and sometimes snack in our home.  I change the variety of nut & spice mix just to keep things interesting and change up the flavor profile.  These roasted carrots are spiced up with our San Miguel nut & spice mix made of Mexican flavors  – the perfect combination of sweet, savory and a little spicy kick.

All 6 of our Glory Kitchen varieties are perfect for roasted carrots, it just depends upon your mood of the day and flavor direction you wish to take.  My go-to flavors for carrots are the San Miguel, Cairo, Mumbai and Penang blends.  Once they’re roasted you can serve them as a side to any protein, top them on salads, dip them in a sauce and eat as an appetizer, add them to a cheese platter, use in rice or quinoa bowls, they’re just plain good on everything.

Honey Roasted Carrots

Yield: serves 4-8


  • 1 tablespoon San Miguel nut & spice mix
  • 2-3 lbs carrots
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons honey
  • sea salt
  • 1 teaspoon smoked paprika or ground chipotle


  1. Preheat the oven to 425°.
  2. Prep the carrots by peeling and slicing into sticks, slicing in half, or leaving whole, depending upon how large they are and how you want to present them on the plate. In this photograph I used very small heirloom carrots, however, if they are quite large, I often cut them into sticks (much like french fries), or if they are medium sized, I might slice them in half lengthwise because this can present very well on a plate.
  3. Arrange all of the carrots onto a parchment or foil lined baking tray, close together. Drizzle the carrots with the honey and the olive oil, sprinkle with sea salt, paprika (or chipotle) and the San Miguel nut & spice mix. Using your hands, toss them gently to coat the carrots well. Spread them out on the tray. If the carrots are very crowded, you might want to consider using two trays. If you place them too close together, the carrots will steam a bit and will not brown and caramelize as well... that is the best part!
  4. Place the baking tray into the hot oven and roast for about 40 minutes. You might want to check on them after 25 minutes and toss them around a bit to brown them evenly. Remove from oven and enjoy hot or let them come to room temperature and add them into salads, rice bowls, as a side for proteins or use decoratively over a lovely piece of salmon or baked fish. You can sprinkle them with fresh chopped herbs just before serving.


Once you've made these a few times and get a feel for the ingredient ratios, you can just drizzle the oil and honey and add the seasonings without even measuring.

Honey Roasted Carrots - Glory Kitchen
Honey Roasted Carrots - Glory Kitchen
Honey Roasted Carrots - Glory Kitchen
Honey Roasted Carrots - Glory Kitchen