These cumin roasted carrots are caramelized on the outside and tender on the inside for a deliciously complex veggie side dish that’s quick and easy to make!
I love using as many colors of carrots I can get my hands on!
Why this Cumin Roasted Carrot Recipe Works
- Keeping the peel on! Less work and tastes better… win-win!
- Roasting on high heat! Intensifies the carrot flavor and leads to carnalized on the outside and tender on the inside carrots.
- Eat no more boring veggies! The natural sweetness of the carrots is complimented by earthiness of the cumin, the floral honey and the fruity acidity tang of the vinegar. All the flavors ensure we’ll have a complex finished dish!
How to Make these Cumin Roasted Carrots
Scrub those carrots well since we aren’t peeling them. Make your cumin, honey, vinegar and olive oil mix. Toss carrots with mix directly on a rimmed sheet pan (so there’s less cleaning up after… yaya), add garlic and bay leaves and roast. Squeeze some fresh citrus on, top with herbs of your choice and enjoy!
I like to keep some of the carrots tops and arrange the roasted carrots on top of them for a colorfully fun presentation.
Cooks Tips
- When possible, buy local and organic carrots.
- Be sure to scrub those carrots well since we’re keeping the peel on!
- Save some carrot tops to arrange roasted carrots on for a stunning presentation of the finished dish.
- Roasted carrots will keep in the fridge for 5 days.
Stoked on carrots? I got ya! Check out my Carrot Hummus, Carrot Salad with Carrot Top Pesto and Roasted Carrot & Ricotta Tart.
I know I am DEF stoked on carrots!!!!
And I’m actually on a personal mission to convince the world that root veggies are sexy!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Roasted Carrots
Ingredients
- 1 bunch of carrots
- 1 teaspoon of cumin
- 2 tablespoons olive oil
- 1 teaspoon of honey
- 1 teaspoon red wine vinegar
- 1 bay leaf
- 3 clove of garlic OK to have the peel on
- salt and pepper to taste
- squeeze of fresh citrus
- handful fresh herbs for topping, such as parsley, cilantro, tarragon, chives or chervil optional
- flaky sea salt, to taste, optional
Instructions
- Preheat oven to 425 degrees.
- Scrub carrots well. If they are bit carrots cut in half, if they are baby size OK to leave them whole.
- In a small bowl, whisk together olive oil, cumin, honey, vinegar, salt and pepper
- Place carrots on a rimmed baking sheet and pour the cumin mixture of them. Toss well with your hands so that they are evenly coated. Add bay leave and garlic cloves.
- Roast until the carrots are soft and beginning to caramelize, 30-45 minutes. Exact time wil depend on size of carrots (thicker carrots will take longer than thinner ones)
- Remove from oven, discard aromatics and set aside to cool. Top with a squeeze of fresh citrus and chives, herbs of your choice (I often use parsley or chives) and flaky sea salt (optional).
- Tip: I love reserving some carrot tops and arranging the roasted carrots on a black slate on a bed of carrot tops for a vibrantly colorful and dramatic presentation.
Notes
- When possible, buy local and organic carrots.
- Be sure to scrub those carrots well since we’re keeping the peel on!
- Save some carrot tops to arrange roasted carrots on for a stunning presentation of the finished dish.
- Roasted carrots will keep in the fridge for 5 days.
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