Carrot salad with cumin and radish

Our sweet honey-roasted carrot and cumin salad will be your summer go-to.

By The Good Housekeeping Cookery TeamUpdated: 06 April 2023

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:

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

1. 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.
2. Step 2Mix through the honey and cumin seeds. Roast for 10min more.
3. 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 Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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