Spiced, Butter-Roasted Carrots with Walnuts

A bowl of perfectly roasted carrots is enhanced with aromatic spices and a touch of crunch from walnuts, garnished with fresh herbs for a delightful dish in Mama Bird's Kitchen.

This carrot recipe has been a favorite since Christmas—and apparently, I’m now required to make it everywhere I go. 😂

I’ve served it at a catered dinner, made it on a family vacation, and for my family and friends on multiple occasions. Every time, someone asks, “Wait…what’s in these carrots?!”

The ingredient list may raise an eyebrow or two, but trust me: give it a chance. The spices aren’t overpowering, just unexpected and completely addictive. It’s the kind of dish that has everyone going back for “just one more” while trying to solve the mystery of what makes it so good.

My husband gives this recipe a solid 5 out of 5 stars, so if your picky hubby devours it, you can send your thank-you notes my way!

The recipe is from Alison Roman’s Something from Nothing, one of my favorite cookbooks. I haven’t cooked my way through the whole thing (yet!), but everything I’ve made so far has been a winner.

🥕 Make the carrots. Prepare to share the recipe.

Ingredients

• 2 bunches small carrots (about 1 pound), unpeeled, tops trimmed

• ¾ cup walnuts, coarsely chopped

• 2 tablespoons olive oil

• Kosher salt

• Freshly ground black pepper

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground coriander

• ½ teaspoon crushed red pepper flakes

• 1 tablespoon fennel seed

• 2 tablespoons unsalted butter, cut into tiny pieces (or more olive oil)

  
  

Preparation

1. Preheat the oven to 425°F.

2. For fun and if you feel like it, thinly slice some of the carrots into coins. Halve the remaining ones lengthwise, quartering them if they’re especially large or thick (don’t overthink this!)—it’s just nice to have different shapes that lead to different textures once roasted.

3. Toss the carrots, walnuts, and olive oil together on a sheet pan and season with salt and pepper. Add the cinnamon, coriander, red pepper flakes, and fennel seed and toss to coat. Scatter with the butter (or more olive oil). Roast, tossing every 15 minutes or so, until the carrots are deeply browned, well past the point of tender, and starting to frizzle at the edges, 30–35 minutes.

4. Remove from the oven and serve warm or room temperature.