Learn how to make Honey-Roasted Carrots, one of Rita's recipes to reduce stomach cancer risk.

Honey-Roasted Carrots


  • 1½ pounds regular or rainbow carrots, washed
  • 1 tablespoon olive oil
  • ¼ cup coarsely chopped hazelnuts
  • ½ tablespoon coriander seed
  • ½ tablespoon sesame seed
  • 1 teaspoons cumin seed
  • ¼ teaspoon ground black pepper
  • 1 tablespoon honey
  • Lemon wedges


  1. Peel carrots if needed. Cut any large carrots in half lengthwise.
  2. Line a large roasting pan with foil. Place carrots in single layer in the pan. Drizzle and toss with olive oil. Roast uncovered for 20 minutes.
  3. In small skillet, toast the hazelnuts over medium heat for 3 minutes or until fragrant. Transfer to a bowl.
  4. Add coriander, sesame and cumin seeds to the skillet. Heat for 2 minutes, then transfer to the another bowl; cool for 10 minutes.
  5. Using a coffee grinder or mortar and pestle, grind the toasted seeds until coarse consistency. Add the nuts and black pepper and grind slightly.
  6. Remove carrots from oven. Toss with honey. Sprinkle the nut-spice mixture over all and roast another 5 minutes.
  7. Serve with lemon wedges.

Makes 6 servings.