Cumin-Roasted Carrots with Goat Cheese

Cumin-Roasted Carrots with Goat Cheese

Carrots so often take the back seat in the kitchen.  A little bit of cumin, lemon juice, and honey puts them front and center.  Goat cheese adds just the right amount of salt to balance the inherent sweetness of the carrots. 


  • 1 lb carrots, sliced diagonally
  • Extra-virgin olive oil, as needed
  • 1 tsp ground cumin
  • Juice of 1 lemon
  • 3 tbsp mild honey
  • 4 oz soft goat cheese 
  • Fresh dill or parsley, chopped
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F.  Line a baking sheet with parchment paper. 
  2. In a large bowl, combine the carrots, cumin, a few tbsp of olive oil, and a generous amount of salt and pepper.  Toss to combine. 
  3. Spread the carrots evenly over the baking sheet and roast for 20-30 minutes.  
  4. As the carrots cook, make the dressing.  Whisk the lemon juice and honey together in a small bowl. Remove the carrots from the oven.  Drizzle the dressing over the carrots and toss until each piece is completely coated.  
  5. Return the carrots to the oven and continue to roast for another 10 minutes or so.  
  6. To serve, arrange the carrots on a platter or large plate.  Crumble the goat cheese overtop, followed by the dill or parsley. 
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