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Roasted Carrots

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!
Prep Time10 mins
Cook Time45 mins
Course: Sides
Cuisine: Californian
Servings: 8
Author: Daniela Gerson


  • 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


  • 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.


  • 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.