Honey Roasted Carrots Finished with Cardamom Blend Olive Oil

Sweet carrots roast until their edges turn golden and their centers go tender, with honey, olive oil, garlic, and a pinch of salt building a glossy glaze in the pan. A finishing drizzle of Cardamom Infused Olive Oil brings warm, citrusy, aromatic depth that lifts the whole tray and gives the carrots a bright, inviting finish. It fits right in for a weeknight dinner, a holiday table, or any meal that needs a little extra color and flavor.

Garden Infuzions

Honey Roasted Carrots Finished with Cardamom Blend Olive Oil

Sweet roasted carrots caramelize in the oven and get finished with Cardamom Infused Olive Oil for a warm, aromatic glow that makes a simple side feel special.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 people

Course: Dinner, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds carrots peeled and cut into 2-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons honey
• 1 tablespoon unsalted butter melted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 small garlic clove finely grated
• 1 tablespoon Cardamom Infused Olive Oil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice

Equipment

• 1 rimmed sheet pan For roasting
• 1 sheet Parchment paper Lines the pan
• 1 Mixing bowl For coating the carrots
• 1 Wooden spoon or spatula For tossing
• 1 set Measuring spoons For the glaze

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
2. 2. Toss the carrots with the extra virgin olive oil, honey, melted butter, kosher salt, black pepper, and grated garlic until evenly coated.
3. 3. Spread the carrots in a single layer on the prepared pan.
4. 4. Roast for 20 to 25 minutes, turning once halfway through, until the carrots are tender and the edges are lightly caramelized.
5. 5. Transfer the carrots to a serving bowl and drizzle with the Cardamom Infused Olive Oil and lemon juice.
6. 6. Toss gently, then finish with chopped parsley and serve warm.

Notes

Finish with the Cardamom Infused Olive Oil after roasting so the aroma stays bright. If the carrots are very thick, give them a few extra minutes in the oven until they are fork-tender. For a stronger sweet glaze, add another teaspoon of honey before roasting.

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Recipe Tips

Cut the carrots into even pieces so they roast at the same pace. Give them room on the sheet pan so the edges can caramelize instead of steaming. Add the Cardamom Infused Olive Oil after roasting so its flavor stays vivid and fragrant.

Serving Suggestions

Serve these carrots beside roast chicken, seared fish, or a simple grain bowl. They also work well with glazed ham, holiday mains, or a cozy vegetarian spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm gently in the oven or in a skillet, then add a fresh drizzle of Cardamom Infused Olive Oil before serving.

Variations

Swap in baby carrots for a faster prep, or add a sprinkle of chopped parsley for a fresh finish. For a deeper sweet note, finish with a little maple syrup instead of extra honey.

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