Honey-Cumin Glazed Carrots

Name: Honey-Cumin Glazed Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g carrot (medium, peeled and cut into ½ cm thick rounds); 2 tbsp honey; 1 tbsp ghee; 1 tsp cumin seeds; 1 pinch black pepper (freshly ground); 0.25 tsp salt; 1 tsp lemon juice (freshly squeezed); 1 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(28)

TASTE SCORE

8/10

Tender carrot rounds cooked in a glossy honey-cumin glaze with a whisper of warmth from black pepper. The natural sweetness of carrots deepens as they caramelize, while toasted cumin seeds add an earthy, aromatic note. A quick, elegant side dish that comes together in under 30 minutes and pairs beautifully with roti, dal, or any Indian meal.

PREP

COOK

15m

SERVES

1 KATORI

115 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gcarrot · medium, peeled and cut into ½ cm thick rounds2 tbsphoney1 tbspghee1 tspcumin seeds1 pinchblack pepper · freshly ground¼ tspsalt1 tsplemon juice · freshly squeezed1 tbspcoriander leaves · chopped, for garnish

NUTRITION · PER SERVING

115

CALORIES · 1 KATORI

Protein1g · 3%

Carbs21g · 73%

Fat4g · 31%

Fiber4g

Sugar15g

Saturated fat2g

Cholesterol8mg

Sodium233mg

Potassium422mg

Phosphorus48mg

How we calculate →

METHOD · 5 STEPS

prep
Prep the carrots.
Peel the carrots and slice them into even rounds, roughly ½ cm thick. Even thickness ensures they cook at the same rate.
TIPUse carrots of similar thickness so all pieces soften uniformly.
temper · ~1 min
Temper the cumin seeds.
1.Heat the ghee in a heavy-bottomed pan over medium heat until it shimmers.
2.Add the cumin seeds and let them sizzle and turn fragrant, about 30 seconds.
TIPDon't let the cumin burn — medium heat is enough. If they turn dark brown, start over.
saute · ~5 min
Sauté the carrots with salt and pepper.
1.Add the carrot rounds to the pan and stir to coat them in the ghee and cumin.
2.Sprinkle in the salt and black pepper. Stir well.
3.Sauté for 5 minutes, stirring occasionally, until the carrots begin to soften and pick up a bit of color at the edges.
TIPA light char on the edges adds depth to the sweetness.
simmer · ~7 min
Glaze with honey and finish cooking.
1.Drizzle the honey over the carrots and toss well to coat every piece.
2.Lower the heat and cook for another 5 to 7 minutes, stirring now and then, until the carrots are fork-tender and the glaze is glossy and thickened.
3.Turn off the heat and squeeze the lemon juice over the top. Toss once.
TIPIf the glaze thickens too fast, add a tablespoon of water to loosen it.
garnish
Garnish with fresh coriander and serve warm.
Transfer the glazed carrots to a serving bowl. Scatter the chopped coriander leaves on top and serve immediately while warm and glossy.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut carrots into even ½ cm rounds for uniform cooking and tenderness.
2
Toast cumin seeds only until fragrant — burnt cumin turns bitter and ruins the glaze.
3
Watch the glaze closely in the last minutes; add a splash of water if it gets too thick.
4
Use a heavy-bottomed pan to prevent the honey from scorching before the carrots are tender.
5
Finish with fresh lemon juice to brighten the sweetness and balance the earthy cumin.
6
For extra depth, let the carrots develop a light char on the edges during sautéing.
7
Serve immediately after garnishing — the glaze sets as it cools and loses its gloss.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with coconut oil or a neutral vegetable oil. The glaze remains just as glossy and the cumin-coconut pairing adds a subtle South Indian twist.

spicy

Spicy

Add a finely chopped green chili along with the carrots, or a pinch of red chili flakes with the cumin seeds, for a gentle heat that contrasts the honey.

herb swap

Herb swap

Substitute coriander leaves with fresh mint or dill for a different aromatic lift — mint works especially well if serving alongside grilled meats.

orange cumin

Orange-cumin

Replace lemon juice with fresh orange juice and add a strip of orange zest during sautéing for a sweeter, fruitier glaze that pairs beautifully with roasted dishes.

low oil