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Cumin-Spiced Roasted Carrots Recipe

Cumin-Spiced Roasted Carrots Recipe

Deliciously fragrant and incredibly simple, this cumin-spiced roasted carrot recipe will become your new favorite carrot dish. Whether you’ve got a bag of grocery store carrots sitting in the fridge or fragrant, fresh, and tender baby carrots just brought home from the farmer’s market, this recipe will elevate either to new heights.

Serving Suggestions

Selva’s Summer Pilaf or Marinated Mushrooms


Cumin-Spiced Roasted Carrots Recipe

This recipe has a bit of kick with the chili flakes, adjust according to your taste.
Course Side Dish, Vegetable
Cuisine California, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3


  • 1 pound large carrots, peeled and cut into 1 1/2" chunks*
  • ¾ teaspoon salt
  • ¾ teaspoon turmeric
  • ½-1 tsp chili flakes, optional
  • 1 1/2 teaspoons cumin seeds, freshly toasted
  • 1-2 cloves of crushed garlic
  • 1 1/2 teaspoons crushed fresh ginger
  • 1 1/2 Tablespoons extra virgin olive oil
  • Juice of half lemon
  • Cilantro to garnish


  1. Preheat oven to 400F.
  2. Steam carrot chunks for 5 minutes. Make sure they're not over steamed.
  3. Mix together the salt, spices, garlic and ginger, and olive oil in a bowl. Add steamed carrots and gently stir to make sure the carrots are coated.

  4. Put the carrots in single layer on parchment paper on a sheet pan and roast for 15-20 min, or until fork tender.

  5. Serve with a squeeze of fresh lemon juice and garnish with chopped cilantro.

Recipe Notes

*This recipe may be done with smaller carrots, just skip the steaming step, and if they are baby carrots (either true baby carrots or the kind that come in the plastic bag from the grocery store), you can even leave them whole and roast them that way.

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