Our honey-glazed carrot salad with thinly sliced, crunchy radishes and fragrant cumin seeds is a super tasty side dish to pair with your next Sunday roast.
We recommend using Chantenay carrots for this dish as they are thick and short, meaning they cook quicker than regular carrots and you don't need to peel them either, so you'll save time if using. But if you can't find them in the shop, regular carrots, chopped into smaller pieces will do just fine.
This fragrant side salad goes really well with our Moroccan lamb or our spiced spatchcock chicken recipe. For more salad inspiration, take a look at our gallery which will give you all the inspiration for your next meal.
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Cal/Serv:
93
Ingredients
900 g Chantenay carrots, trimmed
2 olive oil
1 Tbsp. runny honey
1 Tbsp. cumin seeds
150 g radishes, trimmed and thinly sliced
1 Tbsp. sesame seeds
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Toss the carrots, oil and plenty of seasoning in a roasting tin. Roast for 40min, tossing occasionally, or until nearly tender.
Step 2Mix through the honey and cumin seeds. Roast for 10min more.
Step 3Mix through the radishes and sesame seeds and empty into a serving bowl. Serve warm or at room temperature.
Get ahead
If serving at room temperature, roast carrots up to 2hr ahead. Set aside at room temperature. Complete recipe to serve.
Per serving:
Calories: 93
Protein: 2g
Total fat: 5g
Saturates: 1g
Carbs: 9g
Total sugars; 8g
Fibre: 4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
