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Roasted carrots with Middle Eastern spices recipe

Roasted carrots with Middle Eastern spices recipe

3 ratings

This delicious carrot dish adds Middle Eastern flavour to your root vegetables with a warming mix of spices and seeds. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 164 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • large bunch bushy top carrots
  • 2 tbsp extra-virgin olive oil
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1/2 tsp ground fennel
  • 1/2 tsp sesame seeds
  • 1 tbsp honey
  • 2 handfuls wild rocket
  • 50g (2oz) goat's cheese
  • 1 lemon, quartered

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    3g 14%
  • Sugars

    17g 19%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 18.5g Protein 3.3g Fibre 8.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut off most of the green carrot tops, leaving about 2·5cm (1in) remaining.
  2. Slice the carrots in half, lengthways. Toss with the olive oil, spices and seeds, then arrange in a single layer on a baking tray. Season well. Roast for 20 minutes, then drizzle with the honey and cook for 5 minutes more, until the edges are golden.
  3. Arrange the carrots and rocket in a serving dish. Crumble over the goat’s cheese and serve with the lemon wedges.

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