Taste of Home
Cumin-Roasted Carrots
TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 12 servings.
Carrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida
Ingredients
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2 tablespoons coriander seeds
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2 tablespoons cumin seeds
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3 pounds carrots, peeled and cut into 4x1/2-inch sticks
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3 tablespoons coconut oil or butter, melted
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8 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon pepper
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Minced fresh cilantro, optional
Directions
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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.
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2.
Place carrots in a large bowl. Add coconut oil, garlic, salt, pepper and spices; toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.
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3.
Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway through cooking. Sprinkle with cilantro if desired.
Nutrition 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.
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