Cumin-Spiced Roasted Carrot Recipe
This cumin-spiced roasted carrot recipe is deliciously fragrant and incredibly simple. Whether you’ve got a bag of grocery store carrots sitting in the fridge, or fragrant, fresh, and tender baby carrots just brought home from the farmer’s market, this recipe elevates both to new heights.
Carrot Side Dish
I always like having a handful of seasonal side dishes in my back pocket. These cumin-spiced roasted carrots are full of flavor, and really bring the party to any meal. Since carrots are in season pretty much year round, it is always an easy side dish to pull off, even on short notice. It’s a simple preparation for this carrot recipe: large carrot chunks are steamed briefly, than roasted until just fork tender. If you have smaller carrots, just skip the steaming step, and if they are baby carrots (either true baby carrots or the kind that come in the plastic bag from the grocery store), you can even leave them whole and roast them that way.
How to Use Cumin Seeds
This dish uses whole cumin seeds, which are toasted in a dry skillet to amplify their flavor. I keep both cumin seeds and ground cumin on hand for using in different recipes. See what other spices I always keep on hand here. I buy most of my spices online here or here.
Cumin-Spiced Roasted Carrots Recipe
- 1 pound large carrots
- 1 1/2 teaspoons cumin seeds
- 1 clove garlic or more to taste
- small knob ginger
- ¾ teaspoon fine sea salt
- ¾ teaspoon turmeric
- ½-1 teaspoon chili flakes, optional
- 1 1/2 Tablespoons extra virgin olive oil
- 1/2 lemon, juiced
- cilantro to garnish
- Peel or scrub carrots well and cut into 1 1/2" chunks*. Toast cumin seeds in a dry skillet over medium heat. Roughly chop garlic clove. Peel and roughly chop ginger.
- Preheat oven to 400°F.
- Steam carrot chunks for 5 minutes until just starting to soften.
- Mix together the salt, spices, garlic and ginger, and olive oil in a bowl. Add steamed carrots and gently stir to make sure the carrots are coated.
- Put the carrots in single layer on parchment paper on a sheet pan and roast for 15-20 min, or until fork tender.
- Serve with a squeeze of fresh lemon juice and garnish with chopped cilantro.