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30 30 Minutes or Less GF Gluten-Free DF Dairy-Free VG Vegetarian 5I 5 ingredients or less

Roasted Carrots with Cumin

5
/5
25 minutes mins
3 Comments
Jump to Recipe
By: Rachel GurkPosted: 01/02/2017Updated: 12/01/2023

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Tired of plain carrots? These roasted carrots with cumin are going to blow your mind with their punch of flavor. A fantastic, unique and healthy side dish. Get the recipe on RachelCooks.com!

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!

Carrots roasted with cumin seeds, on a sheet pan.


 

About these Roasted Carrots with Cumin

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 that, too. But these roasted carrots with cumin 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!

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?

And can you believe that these roasted carrots with cumin are only 75 calories per serving?! So much flavor, so little cost. 

Meal prep tip

Buy a three pound bag of carrots, and then peel the whole bag. It doesn’t take as long as you’d think.

If you want to go one step further, you can even cut them up. I cut them in sticks for snacking but you can also roast them that way – they don’t have to be cut into discs like they are in these photos. The carrots in these photos are cut on a diagonal slant to get that nice oval shape.  Carrots will roast beautifully no matter what shape you cut them into.

So, with my carrots already prepped in the fridge, when the snacking urge hits me, I can enjoy crunchy raw carrots with this amazing healthy dill vegetable dip recipe. Or, 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!), with a little olive oil, and roast them.

Tired of plain carrots? These roasted carrots with cumin are going to blow your mind with their punch of flavor. A fantastic, unique and healthy side dish. Get the recipe on RachelCooks.com!

More Carrot Recipes

Carrots are so inexpensive, available, and convenient. Here are some recipes to help you incorporate this super food into your meal plans. 

  • Roasted whole carrots
  • Brown sugar glazed carrots (with optional bourbon!)
  • Carrot pesto recipe (a totally new twist on pesto–it’s orange!)
  • Carrot vinaigrette salad dressing
  • Moroccan carrot noodle salad
  • Carrot soup with crispy shallots
  • Vegan tacos with roasted carrots, mushrooms, quinoa and black beans

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Tired of plain carrots? These roasted carrots with cumin are going to blow your mind with their punch of flavor. A fantastic, unique and healthy side dish. Get the recipe on RachelCooks.com!
Recipe

Get the Recipe: Roasted Carrots with Cumin

5 from 2 votes
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
4 servings
Print Rate Recipe
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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!

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

Instructions

  • Preheat the oven to 425°F. 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.
  • Roast for 15 minutes, remove and stir.
  • Return to oven for at least 5 minutes more or until carrots are cooked through and brown in spots.

Notes

I love these mixed into a salad or grain bowl.

Nutrition Information

Serving: 1of 4, Calories: 75kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Sodium: 142mg, Fiber: 4g, Sugar: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Bonnie McGinnis says

    August 19, 2019 at 11:15 am

    I love these carrots! I’ve made them many times, as a side dish, or to add to salads. I often add extra vegetables to the pan, like red peppers and onions.

    Reply
  2. Susan Hurley says

    January 3, 2017 at 10:14 am

    Can ground cumin be used? If so, how much would you suggest?

    Reply
    • Rachel Gurk says

      January 3, 2017 at 12:58 pm

      It won’t be exactly the same but it will still be tasty. I’d probably use 1/2 teaspoon at first.

      Reply

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