Sides
Roasted Carrots plus Cumin
Eating lighter food does NOT have to be boring! These roasted carrots with cumin will excite your taste buds and leave you craving a second helping!
Eating lighter food does NOT have to be boring! These roasted carrots with cumin will excite your taste buds and leave you craving a second helping!
About these Roasted Carrots with Cumin
We have to give all the credit to our mom for this recipe, like many things in our life. We first tasted these at her house and we were hooked. At first we thought, whole cumin seeds, really? We 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 us know which one you like best!
Variety is KEY to maintaining a lighter diet. If we don’t have an exciting or flavorful option, we're going to head towards the not-so-lighter 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. We 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 our carrots already prepped in the fridge, when the snacking urge hits us, we can enjoy crunchy raw carrots with this memorable lighter dill vegetable dip recipe. Or, if we don’t feel like munching on raw carrots (sometimes it’s just too much chewing), we throw them in our toaster oven on a foil lined sheet (no clean up!), with a little olive oil, and roast them.
- Yield: 4 servings
- Prep: 5 minutes
- Cook: 20 minutes
- Total: 25 minutes
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
Method
- 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.
