Cumin Roasted Carrots

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

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. 

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!

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! 

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. 

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.

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!

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!

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XO Lauren

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Photography by Hot Pan Kitchen