Roasted Carrots with Cumin Recipe

Eating healthy food does NOT have to be boring! These roasted carrots with cumin will excite your taste buds and leave you craving a second helping!

I have to give all the credit to my mom for this recipe, like many things in my life. I first tasted these at her house and I was hooked. At first I thought, whole cumin seeds, really? I know you might be thinking it too. But these are SO good. If you’re tiring of plain ol’ carrots, you just have to try these. If these seem a little too exciting for you, try these roasted carrots with thyme and nutmeg. Or try them both and come back and let me know which one you like best!

One tip I have for carrots is to buy a bag, and then peel the whole bag. If you want to take it one step further, you can even cut them up. I cut them in sticks for snacking, and you can also roast them that way – they don’t have to be cut into discs like they are in these photos. That way if I feel like snacking (I have an amazing healthy vegetable dip recipe coming soon!), I have carrots ready to go. If I don’t feel like munching on raw carrots (sometimes it’s just too much chewing), I throw them in my toaster oven on a foil lined sheet (no clean up!) and roast them. Variety is KEY to maintaining a healthy diet. If I don’t have an exciting or flavorful option, I’m going to head towards the not-so-healthy food. Anyone else like that?

Needed for this recipe:

• whole cumin seeds – I got these and like them!
• olive oil
• sheet pan

Roasted Carrots with Cumin

Yield: 3-4 servings

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Eating healthy food does NOT have to be boring! These roasted carrots with cumin will excite your taste buds and leave you craving a second helping!

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Ingredients:

• 1 pound carrots, peeled and cut into discs about 1/4-inch thick
• 1 tablespoon olive oil
• Salt and pepper
• 1 tablespoon whole cumin seeds

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Add carrots to a rimmed sheet pan and drizzle with olive oil. Toss to coat (with hands or spatula) and sprinkle with salt, pepper, and cumin seeds.
2. Roast for 15 minutes, remove and stir.
3. Return to oven for 5 minutes more or until carrots are cooked through and brown in spots.
4. Best enjoyed immediately.

All images and text ©Rachel Cooks.

Verdict: I adore these roasted carrots with cumin.
Husband’s take: I’ll be real, this is not Ben’s favorite way to eat carrots. He’s a total traditionalist.
Changes I would make: None are necessary!
Difficulty: So easy!