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Brandon Hudson Culinary Project Manager

Brandon Hudson
Culinary Project Manager

Honey Roasted Carrots with Ras el Hanout

Recipe courtesy of Chef Brandon Hudson

Sponsor: National Honey Board

Servings: 10


  • 25 ea carrots, preferably thinner with stems attached
  • 2 Tbsp 50/50 olive oil blend
  • 1 Tbsp ras el hanout
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper
  • ¾ cup honey
  • 10 cups frisee, washed and trimmed using only white and yellow parts
  • 10 Tbsp goat cheese
  • 10 Tbsp hazelnuts, roasted and roughly chopped
  • 1 ea Cara Cara orange, zested and juiced


  1. Trim stems off carrots and peel. Toss carrots with olive oil blend, ½ Tbsp ras el hanout, salt, and pepper. Roast at 425 degrees F for 15 minutes, turning halfway through.
  2. Pull the carrots out and toss with 2 Tbsp of the honey and return to oven for 1 minute.
  3. Allow to cool, then cut carrots in half lengthwise at a diagonal.
  4. Per serving: Place 1 cup frisee center of plate. Place 5 carrot halves on top of the frisee. Crumble 1 Tbsp of goat cheese and 1 Tbsp toasted hazelnuts on top. Drizzle 1 Tbsp honey on top of everything.
  5. Garnish with a drizzle of orange juice and a sprinkle of zest. Lastly, sprinkle a little of the remaining ras el hanout over the top.


Project Management: Summit F&B

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