• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Smoothie Bowls
      • Oats
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Plants & Wine
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
You are here: Home / Sides / Cumin Roasted Carrots

Cumin Roasted Carrots

By Flora & Vino Leave a Comment

Jump to Recipe·Print Recipe

Roasted carrots simply seasoned with ground cumin, garlic, and fresh herbs. Enjoy as a colorful side on your plant-based plate!

Cumin Roasted Carrots by Flora & Vino

Yesterday I completed a socially distant gift drop off at my parents’ house. 

I piled brown paper bags to their full capacity with wrapped presents and managed to corral them into the car with only one red bow jumping ship.

Huzzah. 

I felt a bit like Santa Claus, humming to classic Christmas music with gifts in tow, driving down highways to where I used to live.

I dropped their gifts perched on my old front porch and scooped up gifts addressed “To: Lauren” in their stead. 

I inwardly laughed, because they had used the same Whole Foods brown paper bags to transport the gifts as I had. 

It was a bit strange, waving at my parents behind a mask and a storm door, but I know they could tell I was grinning. 

When I got home, M said that the mini tree was too small; the sea of new gifts dwarfed its green needled stature. 

It’s going to be a good Christmas, friends. 

Do you typically have your big Christmas meal on Christmas Eve or Christmas Day? 

Typically, we’ve always done the “nicer” dinner on Christmas Eve and saved leftovers for Christmas Day. 

This year, let’s try roasting carrots as a colorful side! 

These Cumin Roasted Carrots are so easy to roast and serve with your plant-based main. 

Cumin Roasted Carrots process shot by Flora & Vino

Here’s what you need: 

  • carrots (any color!)
  • avocado oil
  • garlic powder
  • ground cumin
  • Himalayan sea salt
  • cilantro or fresh herbs for serving 

That’s it!

Cumin Roasted Carrots process shot by Flora & Vino

Preheat the oven to 425°F  and line a baking sheet with If You Care Parchment Baking Sheets.

These handy baking sheets are made from unbleached totally chlorine-free greaseproof paper.

Using them cuts down on clean up while reducing the need for greasing and excess oil in on your veggies.

If You Care Parchment Baking Paper is totally chlorine-free, so no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams.

The paper is sourced from FSC (Forest Stewardship Council) certified forests that promote responsible forest management and rigorous environmental standards.

They’re also vegan, gluten-free, all-natural, non-GMO, and allergen-free so you can be sure that the paper touching your food is 100% safe.

I wouldn’t trust my Cumin Roasted Carrots with any other foundation for roasting! 

Cumin Roasted Carrots process shot by Flora & Vino

After the baking sheet is lined and prepped, prepare the carrots.

Chop off the tops of the carrots, leaving about an inch of the greens.

You can remove the greens entirely if you like, but I love the way the tops look attached and slightly charred. 

Peel the carrots with a vegetable peeler, then slice them in half to get them all to a relatively uniform thickness, keeping the thinnest carrots whole and quartering larger carrots.

Alternatively, you can also skip peeling the carrots, but I prefer them peeled for both appearance and taste. 

Place the carrots on the parchment lined pan, then drizzle with avocado oil and sprinkle with the garlic powder, cumin powder, and Himalayan sea salt.

Mix with your hands until the carrots are evenly coated with oil and spices. 

Cumin Roasted Carrots by Flora & Vino

The rest is up to the oven.

Bake the carrots for about 20-30 minutes, shaking the pan once or twice to ensure even baking. 

Note: Your bake time will vary depending on the thickness of the carrots you used, so be sure to adjust as needed! 

You Cumin Roasted Carrots are done when they’re fork tender and slightly browned on the outside.

The tips might get a little charred– and they taste amazing for it! 

To serve, spread the roasted carrots on a platter and sprinkle with optional fresh herbs.

Cumin Roasted Carrots by Flora & Vino

Enjoy these Cumin Roasted Carrots as colorful side dish, or make it an entree by serving over grains or nestled beside a plant-based protein.

Make sure you have plans for them, because these carrots are way too easy eat straight from the baking sheet dipped in hummus or guacamole.

I like to eat mine as a side for dinner and then over kale and quinoa with lemon tahini for lunch the next day!

It’s also gorgeous as a side for a dinner party and festive and fun as part of your holiday spread.

Not into cumin? 

Substitute your favorite spice instead, like curry, paprika, or turmeric. 

Try garnishing the carrots with shredded herbs like cilantro, parsley, or mint for a pop of fresh color. 

Enjoy!

Cumin Roasted Carrots by Flora & Vino

If you make these Cumin Roasted Carrots, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more easy vegan sides, check out my Rainbow Roasted Carrots With Toasted Quinoa, Roasted Brussels Sprouts with Hazelnut Butter Sauce, and Tri-Colored Roasted Cauliflower Salad!

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

Cumin Roasted Carrots by Flora & Vino

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Cumin Roasted Carrots


  • Author: Flora & Vino
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Roasted carrots simply seasoned with ground cumin, garlic, and fresh herbs. Enjoy as a colorful side on your plant-based plate!


Ingredients

  • If You Care Parchment Baking Sheets
  • 1 pound of carrots(~about 2 bunches)
  • 2 TBSP avocado oil
  • 1/2 tsp garlic powder
  • 2 tsp ground cumin
  • ½ tsp Himalayan sea salt
  • cilantro or fresh herbs for serving

Instructions

  1. Preheat the oven to 425°F. Chop off the tops of the carrots, leaving about an inch of the greens. Peel the carrots, then slice them in half to get them all to a relatively uniform thickness; keeping the thinnest carrots whole and quartering the larger carrots.
  2. Line a baking sheet with parchment paper. Place the carrots on the pan, then drizzle with avocado oil and sprinkle with the garlic powder, cumin powder, and Himalayan sea salt. Mix with your hands until the carrots are evenly coated. 
  3. Bake the carrots 20 to 30 minutes or until tender, stirring once to ensure even baking.  The bake time will vary depending on the thickness of the carrot. Carrots are done when fork tender and slightly browned on the outside.
  4. To serve, plate the roasted carrots and sprinkle with torn cilantro leaves.
  • Category: Side Dish, Appetizer
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Grain-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by If You Care, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen

Filed Under: All Food Recipes, Appetizers, Gluten-Free, Grain-Free, Refined Sugar-Free, Sides

You may also like:

Rosemary Roasted Cauliflower Salad & Bordeaux
Oil-Free Sweet Potato Fries with Lemon & TahiniOil-Free Sweet Potato Fries with Lemon & Tahini
Garlic & Lemon Roasted Broccoli

like, follow, share

« previous post Pistachio Dark Chocolate Sugar Cookies
next post » Savory “Sausage” Breakfast Bowl
Previous Post: « Pistachio Dark Chocolate Sugar Cookies
Next Post: Savory “Sausage” Breakfast Bowl »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

  • Categories

    • Appetizers
    • Breakfast
    • Dressings, Dips & Spreads
    • Gluten-Free
    • Healthy Snacking
    • Meal Prep
    • Oil-Free
    • One Pan Meals
    • Plants & Wine Pairing
    • Power Bowls
    • Sandwiches & Wraps
    • Shakes
    • Sides
    • Soup
    • Sweets & Treats
    • Toast!

Footer

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

what’s happening now on instagram

1-POT VEGETABLE CHANA MASALA. 🤗🍲 We’re ord 1-POT VEGETABLE CHANA MASALA. 🤗🍲 We’re ordering Indian food out tonight for M’s birthday which reminded me of this vegan chana masala recipe on the blog! 🤗 It’s packed with vegetables in a spicy tomato-based broth. Try serving it by itself or spoon over quinoa or rice. Most of the time I eat mine in a bowl with lots of cilantro and fresh squeezed lemon. You can also serve it with cauliflower rice, quinoa, or your favorite grain of choice. Grab the full recipe via the link in my profile! 
.
.
.
https://www.floraandvino.com/vegetable-chana-masala/
.
.
.
#floraandvino #chanamasala
LOW SUGAR BLUEBERRY ZUCCHINI ALMOND BUTTER SHAKE.🥤It’s been a second since I added some veggies to my shake and I’m thinking of bringing it back. This easy low-sugar shake is packed with protein and hidden zucchini! Yes, zucchini! It’s perfect for a quick breakfast or snack using leftover zucchini from the fridge.  You can’t even detect the taste of zucchini but it makes for the creamiest texture! 😍
-
Here’s what you need:
✔️ unsweetened almond milk
✔️ vanilla protein powder
✔️ frozen blueberries
✔️ steamed and frozen zucchini 
✔️roasted almond butter
✔️ground chia or flaxseed 
-
That’s it! 
-l
Grab the full recipe via the link in my profile! 
.
.
.
https://www.floraandvino.com/low-sugar-blueberry-zucchini-almond-butter-shake/
.
.
.
#floraandvino
But don’t forget about Muffin Monday! ACORN SQUA But don’t forget about Muffin Monday! ACORN SQUASH APPLE CINNAMON RAISIN MUFFINS. 🍏🥧 These delicious 1-bowl muffins are made with sweet roasted acorn squash, tart apples, and hearty gluten-free oatmeal! Today I updated this recipe on the blog with fresh photos! This was my very *first* muffin recipe on the blog so it has a special place in my heart. They’re perfect for a healthy snack or quick breakfast. Oh, and if you don’t have acorn squash any squash or pumpkin or sweet potato will work here instead! Grab the full recipe via the link in my profile! 😁
.
.
.
https://www.floraandvino.com/acorn-squash-apple-cinnamon-raisin-muffins/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino #veganmuffins #theveganmuffinwoman
Not sure what to make this week? I got you. 👍 T Not sure what to make this week? I got you. 👍 This VEGAN MEAL PREP RECIPE ROUND UP is new on the blog today! By now, you might have heard me talking about the cookbook that I’m working on. The theme is Vegan Meal Prep and includes mix and match recipes for how to be plant-based even when life is crazy (which it always is– right?). So I’ve been working my way through the F&V archives, drawing inspiration from my favorite easy-to-prep plant-based recipes. While making my meal prep list, I thought, why not share this resource with you guys, too? 😁
-
If you’ve been here a while you know that all of the recipes on Flora & Vino are pretty darn simple with minimal ingredients. Therefore, it could easily be argued that *all* F&V recipes are meal-prep-able. However, there are definitely some that fit more conveniently into the meal prep lifestyle more than others!
-
In this Vegan Meal Prep Recipe Round Up you’ll find Grab & Go Breakfasts, Quick & Easy Lunches, Portable Snacks, Sheet Pan Meals, One-Pot Soups & Stews, Easy Dinners, and Fuss-Free Desserts. Everything you need to make plant-based eating easy and fun all week long! Enjoy!! Access the meal prep guide by clicking the link in my profile then this image. 
-
Please share this post with anyone you think it might be of use to!!! ❤️
.
.
.
https://www.floraandvino.com/vegan-meal-prep-recipe-round-up/
.
.
.
#floraandvino #mealprepmonday #veganmealprep
VEGAN & GLUTEN-FREE RED VELVET CAKE. 😍 🎂Ther VEGAN & GLUTEN-FREE RED VELVET CAKE. 😍 🎂There are some birthdays come up on my circle this week which reminded me of this red velvet cake that’s sweetened with unrefined coconut sugar and made red with raw beets. 🥳Finish it off with a decadent 2-ingredient chocolate frosting. Grab the full recipe via the link in my profile! Also, it would be perfect for Valentine’s Day! 😘
.
.
.
https://www.floraandvino.com/vegan-gluten-free-red-velvet-cake-with-2-ingredient-chocolate-frosting/
.
.
.
#floraandvino #vegancake
VEGAN & GLUTEN-FREE CINNAMON RAISIN BREAD. 🍞🔥About to take a chilly sub-freezing Sunday walk with a friend and I’d love to have a loaf of this prepared when I get back. 😍 This vegan and gluten-free cinnamon raisin bread is refined sugar free and packed with raisins and texture. It’s hearty enough to serve for a breakfast bread or nutritious snack but sweet enough to also function as a healthful dessert. For even more texture, try adding walnuts or almonds when folding in the raisins! Pro tips Serve your slices warm with a big smear of almond butter. 😍Grab the full recipe via the link in my profile! 
-
P.S. Is it weird to wear snow pants out for a winter walk? Asking for a frie...asking for me. 🤣🤣🤣
.
.
.
https://www.floraandvino.com/vegan-gluten-free-cinnamon-raisin-bread/
.
.
.
#floraandvino #weekendbaking
Caught eating collard wraps. 🐵🙈🙉 Behind t Caught eating collard wraps. 🐵🙈🙉 Behind the scenes from cookbook recipe testing this week! 📸 
-
Hope you had a fantastic Saturday! 
.
.
.
#floraandvino #personalpost #behindthescenes #bts
Can we make Soba Saturday a thing? 🥰 🍜🍳Th Can we make Soba Saturday a thing? 🥰 🍜🍳This CASHEW BUTTER SOBA NOODLE STIR FRY is new on the blog today. This simple stir-fry is made with buckwheat soba noodles and tender-crisp vegetables in a creamy cashew butter sauce. It’s perfect for a quick and cozy plant-based dinner! 👏
-
This recipe’s foundation is made with @edenfoods Buckwheat Soba Noodles. //#sponsored If you’re gluten-free like me, you might have mistakenly avoided buckwheat believing that it is a type of wheat. However, despite the name, buckwheat isn’t a wheat at all, and is actually naturally gluten-free! 😱
Buckwheat protein is awesome because it has all essential amino acids. @edenfoods Buckwheat Soba Noodles are made from only two ingredients: 100% whole grain organic buckwheat and purified water! They’re fantastic paired with tender-crisp veggies and a dreamy cashew butter sauce. 🥰
-
Grab the full recipe via the link in my profile!
-
P.S. @edenfoods Soba noodle are now 20% off, so check out my stories for the direct link it try them and make this bowl! ❤️
.
.
.
https://www.floraandvino.com/cashew-butter-soba-noodle-stir-fry/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
  • Facebook
  • Instagram
  • Pinterest
  • Food
  • About
  • Drink
  • Plants & Wine
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2021 · Floraandvino.com ·