Recipe: Roasted Carrots with Cinnamon and Orange

Recipe provided courtesy of Sean Gartland of Flint Farmers Market and Michigan Farm to School
Yield: 4-6 Servings

Supplies and Equipment

  • A baking sheet to roast the vegetables
  • A large mixing bowl
  • A small mixing bowl
  • A large spoon to mix the ingredients
  • Foil to line the pan
  • Knife
  • Cutting board


  • 1 pound carrots, peeled and cut into coins
  • 1 tablespoon butter
  • 2 teaspoons ground cinnamon
  • 2 tablespoons honey
  • Zest and juice of 1 orange
  • 1 teaspoon cornstarch
  • Salt and Pepper to taste


  1. Wash and peel the carrots. Cut into 1-inch coins.
  2. Place carrot coins in a large mixing bowl. Melt butter and drizzle on carrots.
  3. Sprinkle salt, pepper and cinnamon onto carrots.
  4. Line a baking sheet with aluminum foil. Pour carrots onto pan and spread out evenly.
  5. Place in a 350 degree oven for 15 minutes.
  6. Mix cornstarch into the orange juice in a small mixing bowl.
  7. Remove from oven and place carrots back into the mixing bowl. Drizzle honey, orange zest and juice over the carrots and mix well.
  8. Place carrots back onto foil-lined baking sheet and cook for 10-15 minutes longer until tender.