Roasted Carrots with a Honey Spice Glaze and Carrot Greens Salad
Serving Size:5|Prep Time:10minutes|Cook Time:25minutes

  1. Preheat the oven to 390°F.
  2. Dry toast the cumin and coriander in a heavy skillet (large enough to hold the carrots) over medium heat while stirring the spices for 2 minutes. Add fennel, toast another minute or until spices color and emit a toasted fragrance. Transfer to a saucer and reserve.
  3. Measure the vinegar, oil, honey, and mustard in a bowl and whisk to combine. Reserve for later.
  4. Cut tops from carrots leaving an inch of stem. Remove carrot leaves from the stems. Set the leaves aside and discard stems.
  5. Split the carrots lengthwise starting your cut through the stem end and place cut carrots in the skillet.
  6. With a spoon, drizzle about a 1/3 of the dressing over the carrots rolling the carrots to coat. Put the pan in the oven and roast for about 10 minutes, then roll the carrots and sprinkle about 2/3 of the spices over them. Roast another 5 minutes or until lightly caramelized.
  7. To serve, toss the carrot tops with the reserved dressing, salt, pepper and lemon juice. Mound on a serving dish. Transfer the roasted carrots to the dish. Drizzle remaining dressing with a spoon over the carrots. Sprinkle with the remaining toasted spices and serve.
Chef’s Narrative
Roasted carrots are served with a salad composed of the brightly flavored carrot tops. We use the same dressing to glaze the carrots and dress the greens resulting in layered flavors.
Recipe Substitutions
Try liquefying the carrot tops with some of the dressing in a blender, then drizzle over the roasted carrots for a full-flavored alternative to using the tops for the salad.
  • 1teaspoonground cumin
  • 1/2teaspoonground coriander
  • 1teaspoonwhole fennel seed
  • 1tablespoonapple cider or sherry vinegar
  • 2tablespoonsextra virgin olive oil
  • 2tablespoonshoney
  • 1pinchdry mustard powder
  • 1poundcarrotsany color, with fresh green tops, washed and drained
  • 1/2teaspoonkosher salt
  • 1/4teaspoonground black pepper