Recipes · Side

Cumin-Roasted Carrots

Carrots roasted hard until their sugars concentrate, finished with cumin, lemon, and herbs.

33 mineasy4 servings$middle easternVeganVegetarianGluten-freeDairy-free
Why it earns its place. The side that converts carrot skeptics — high heat turns them sweet, and cumin makes them interesting.

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Ingredients · 4 servings

  • 700 gcarrots — halved lengthwise
  • 1.5 tbspolive oil
  • 1.5 tspground cumin
  • 0.5 wholelemon — juiced
  • 1 handfulparsley or mint — chopped
  • 1 pinchflaky salt

No major allergens among the listed ingredients — always check labels, brands vary.

Method

  1. Toss carrots with oil, cumin, and salt on a hot sheet pan.
    3 min
  2. Roast at 220°C, cut-side down and undisturbed, until deeply browned underneath.
    25 min
  3. Lemon and herbs over; serve warm or room temperature.

Nutrition per serving

110calories
2 gprotein
14 gcarbs
6 gfat
4 gfiber
0.8 gsat fat
180 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 2 different plants toward your weekly variety.

Make it yours

availabilityParsnips or sweet potato wedges, same treatment
cultureA spoon of the spiced yogurt dip underneath makes it a proper mezze (adds dairy)
costHoney drizzle if your carrots are winter-bitter (adds 2 g sugar)

Storage. Fridge 3 days; good cold in grain bowls.

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