Turmeric honey adds warm, sweet notes to roasted carrots

We loved drizzling the roasted cauliflower honey and thought its rich, earthy flavors would work just as well with the carrots. It does, like in this recipe from our “COOKish” book, which limits recipes to just six ingredients without sacrificing flavor.

We get the best taste from carrots with a very hot oven – 500°F, in fact. For an even richer caramelization, first heat the baking sheet in the oven before adding the carrots. It is essential to add the honey only after roasting the carrots; the high heat will burn the sugar. But it also gave us the opportunity to warm the honey on the stovetop, infusing it better with turmeric and another common Indian seasoning, whole cumin seeds.

To keep all that richness in check, we finish the dish with a sprinkle of lime zest and juice, adding a crisp acidity that balances out the sweetness.

Roasted Carrots with Turmeric-Honey

(https://www.177milkstreet.com/recipes/turmeric-honey-roasted-carrots-cookish)

Start to finish: 35 minutes

Servings: 4

3 pounds medium carrots, peeled and halved diagonally

Neutral oil

Kosher salt and ground black pepper

¼ cup of honey

1 teaspoon cumin seeds OR coriander seeds, lightly crushed

½ teaspoon ground turmeric

Grated zest and juice of 1 lime

Heat the oven to 500°F with a rimmed baking sheet on an oven rack. In a bowl, drizzle the carrots with oil, then season with salt and pepper; stir well. Transfer to the hot baking sheet and roast until browned in spots and just tender, about 20 minutes. In a small saucepan, bring the honey, cumin and turmeric to a boil, stirring. Remove from heat and cover to keep warm. Serve carrots drizzled with honey and sprinkled with lime zest and juice.

EDITOR’S NOTE: For more recipes, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap