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.

Carrots Side Dish

I always like having a handful of seasonal side dishes in my back pocket. This cumin-spiced roasted carrots recipe packs a flavor punch, and can really big the party to any old side dish party. Since carrots are in season pretty much year round, it is always a welcome addition to any meal.

Cumin Spiced Roasted Carrots Recipe, carrots side dish, Weekly Meal Plans, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

Serving Suggestions

Serve with 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.
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Course: Side Dish, Vegetable
Cuisine: California, Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 205kcal
Author: Aliye Aydin

Ingredients

  • 1 pound large carrots
  • 1 1/2 teaspoons cumin seeds
  • 1 clove garlic or more to taste
  • small knob ginger
  • ¾ teaspoon fine sea salt
  • ¾ teaspoon turmeric
  • ½-1 teaspoon chili flakes, optional
  • 1 1/2 Tablespoons extra virgin olive oil
  • 1/2 lemon, juiced
  • cilantro to garnish

Instructions

  • Peel or scrub carrots well and cut into 1 1/2" chunks*. Toast cumin seeds in a dry skillet over medium heat. Roughly chop garlic clove. Peel and roughly chop ginger.
  • Preheat oven to 400°F.
  • Steam carrot chunks for 5 minutes until just starting to soften.
  • 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.
  • Put the carrots in single layer on parchment paper on a sheet pan and roast for 15-20 min, or until fork tender.
  • Serve with a squeeze of fresh lemon juice and garnish with chopped cilantro.

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.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!


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