Cumin Roasted Carrots
Carrots roasted until caramelised at the edges with ground cumin, lemon juice and fresh cilantro, with no sugar or honey. Four servings in 30 minutes.
Photograph credit: Roasted carrots by Nutrition, Food Safety & Health · CC0 1.0 · Flickr
It is the savoury cousin of honey-glazed carrots: the same sweet, caramelised edges, but with cumin and lemon in place of sugar. Nothing sweet is added. The oven does the work. Carrots are sweet enough on their own once a hot oven concentrates their sugars.
Cut the carrots to an even thickness, halving thick ones lengthwise, so they cook at the same speed. Roast them on a hot tray with room between pieces; crowded carrots steam and stay pale. Turn them once. Cumin is warm and earthy, and a squeeze of lemon at the end keeps the dish from tasting flat. Toast the cumin first if you like it deeper. A pinch of chilli adds heat.
Cilantro adds freshness at the end. Serve alongside roast chicken, lamb or a bean stew, or toss cold leftovers into a salad. They keep for 4 days in the fridge. A spoonful of yogurt on the side makes them a light lunch.
What People Ask
How long does Cumin Roasted Carrots take to make?
About 30 minutes in total — 5 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Cumin Roasted Carrots?
Choose carrots of similar thickness; a mix of fat and thin ones cooks unevenly. If the carrots are not browning, move the tray to a higher shelf. Toast the cumin first in a dry pan for a minute for a deeper flavour.
What should I serve with Cumin Roasted Carrots?
Roast chicken; Grilled lamb; A bean stew.
How should Cumin Roasted Carrots be stored?
Keeps in the fridge for up to 4 days. Eat cold in salads or reheat in a hot oven.
Is Cumin Roasted Carrots suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free, weight-loss friendly, low-carb and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Cumin Roasted Carrots?
About 104 kcal per serving, with 2 g protein, 15 g carbohydrate and 4 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Cumin Roasted Carrots
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Heat the oven to 220°C / 430°F (200°C / 390°F fan). Cut the carrots into sticks of even thickness, halving the thick ones lengthwise.
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Toss the carrots with the oil, cumin, salt and pepper on a large baking tray and spread them in a single layer.
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Roast for 25 minutes, turning once, until tender and browned at the edges.
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Toss with the lemon juice and cilantro and serve.
A Few Pointers
- Choose carrots of similar thickness; a mix of fat and thin ones cooks unevenly.
- If the carrots are not browning, move the tray to a higher shelf.
- Toast the cumin first in a dry pan for a minute for a deeper flavour.
What to Serve With It
Roast chicken · Grilled lamb · A bean stew
Storage
Keeps in the fridge for up to 4 days. Eat cold in salads or reheat in a hot oven.
Cumin Roasted Carrots Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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