Ingredients (serves 4)

  • 500g carrots, peeled and halved lengthways
  • 2 tbsp olive oil or butter
  • 2 tbsp maple syrup or honey
  • 1 tsp cumin seeds or cumin powder
  • Salt and pepper to taste

Method

Preheat oven to 200°C (fan 180°C). Toss carrots with oil/butter, season, and roast for 25 minutes. Drizzle with maple syrup/honey, sprinkle cumin seeds, roast for 10 more minutes until glossy and tender.

Tips & Variations

  • Add orange zest and juice for a citrus lift.
  • Use rainbow carrots for a colourful platter.
  • Sprinkle with chopped parsley or dill before serving.

Storage & Reheat

Fridge: 2–3 days in a glass airtight container.

Freezer: Up to 1 month.

Reheat: Oven at 180°C for 10 minutes, or microwave gently.