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Honey-Glazed Rainbow Carrots with Cinnamon and Cumin

Servings: 6 to 8

Colorful “rainbow” carrots—yellow, purple, and white roots to go with the traditional orange—are increasingly available at supermarkets. Slow-roasted with cinnamon-infused oil, honey, and fresh herbs, they provide an elegant counterpoint to braised brisket or roast beef.


  • 3 Tbs. olive oil
  • 3 sticks cinnamon
  • 3 Tbs. honey
  • 1 tsp. chopped fresh thyme leaves
  • 1/2 tsp. ground cumin
  • 2 lb. tricolored baby carrots (aka “rainbow” carrots) with the tops on, trimmed and scrubbed
  • 5 large shallots (about 5 oz.), trimmed and cut into 1/2-inch wedges
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 lemon, sliced into 6 to 8 wedges


  • Position a rack in the center of the oven, and heat the oven to 350°F.
  • Heat the oil and cinnamon in a small saucepan over medium heat until the cinnamon sizzles steadily and becomes fragrant, about 4 minutes. Remove from the heat, and stir in the honey, thyme, and cumin.
  • In a large bowl, toss the carrots and shallots with 1 tsp. salt, 1/2 tsp. pepper, and the oil mixture. Transfer to a large rimmed baking sheet.
  • Roast the carrots, tossing every 15 minutes or so, until browned and tender, 45 to 60 minutes. Serve sprinkled with the parsley and with the lemon wedges on the side.


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Reviews (1 review)

  • kshulman | 01/20/2019

    Good idea in theory, but the honey must draw water out of the carrots - hard to roast things when soupy. I drew the liquid off the pan partway through baking and reduced it down to coat the veggies with after they were roasted. Pretty tasty then!

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