Cumin-Roasted Carrots Recipe
Cumin-Roasted Carrots Recipe photo by Taste of Home
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Cumin-Roasted Carrots Recipe

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Carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 12 servings


  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 3 pounds carrots, peeled and cut into 4x1/2-inch sticks
  • 3 tablespoons coconut oil or butter, melted
  • 8 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh cilantro, optional

Nutritional Facts

1 serving: 86 calories, 4g fat (3g saturated fat), 0 cholesterol, 277mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.
  2. Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.
  3. Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired. Yield: 12 servings.
Editor's Note: Two tablespoons each ground coriander and ground cumin may be substituted for whole spices. Before using, toast ground spices in a dry skillet until aromatic, stirring frequently.
Health Tip: The fat in coconut oil includes medium-chain triglycerides, but their health benefits are still unproven. It will give these carrots a subtle coconut flavor, but it probably won’t help you shed pounds.
Originally published as Cumin-Roasted Carrots in Simple & Delicious February/March 2016

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