vegetable – The Friendly Epicurean

December 2, 2016

Cumin Roasted Carrots

I’m not a huge fan of carrots cooked on the stove top but roasted carrots are actually one of my favorite side dishes. These colorful and flavorful carrots will brighten up any meal. They’re super easy to make and are packed with flavor. The cumin, ginger, turmeric, and garlic go really well with the carrots and olive oil. The maple syrup is not overpowering and allows the carrots to caramelize a little and brings out their natural sweet flavor. Carrots are a great healthy alternative to other starchy vegetables such as potatoes. Roasting them imparts a delicious flavor and makes them taste like a more indulgent comfort food. If you’re running low on time, you can roast them whole. You can also use regular carrots but the multi-colored ones are always a huge hit with the kids in my family.

Cumin Roasted Carrots

Servings: 4-6
Time: 35min
Difficulty: easy
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Ingredients

2 lbs carrots, halved lengthwise and cut into 3″ pieces
4 cloves garlic, minced
2 tbs chopped parsley
1.5 tbs olive oil
2 tsp maple syrup
1 tsp cumin powder
1/4 tsp turmeric
1/4 tsp ginger powder
1/4 tsp salt
olive oil spray

Directions

Preheat oven to 425F. Grease a baking sheet with olive spray and set aside. Wash, peel, and cut carrots lengthwise. Then cut carrots into 3″ pieces. Toss carrots with olive oil, maple syrup, salt, ginger, turmeric, cumin, and garlic. Stir well to make sure ingredients are evenly distributed. Spread carrots on baking sheet in a single layer and roast at 425F for 20 minutes. Remove carrots from oven and flip with a spatula. Place carrots back in oven for another 5 minutes. Remove from oven and transfer to a serving dish. Top with chopped parsley and serve. May store in an airtight container in the fridge for up to 1-2 days.

Nutrition Information: