These Cumin Roasted Carrots are the 3rd paleo recipe I’ve shared from Mel Joulwan’s book, Well Fed. (The other two being her Moroccan Dipping Sauce and an Everyday Brine.) These carrots are the perfect healthy side to any main dish. The cumin is the star, but there’s also a nice hint of cinnamon.Jump to Recipe | Print Recipe
Since I spent the entire day of Thanksgiving in the kitchen, I swore I was not doing the same for Christmas. For Thanksgiving we went waaaaaaay overboard on the food, especially since we didn’t even have all the kids at home. For Christmas, I wanted to keep it simple and minimize the leftovers as well so nothing was wasted. So Rudy fired up the Big Green Egg and we had steaks. I made a mushroom sauce to top the steaks, a big simple salad, rolls, chicken pasta salad, and these Cumin Roasted Carrots. It was the perfect amount for the six of us.
I doubled the recipe for Christmas. Two pounds sounds like a lot of carrots but it’s really not. Especially this recipe because they’re tasty and go fast. They are just as delicious as leftovers and I’ve taken them to work in my lunchbox many times.
Cumin Roasted Carrots
- 1 pound carrots peeled and cut lengthwise
- 1 1/2 tbsp coconut oil
- 1/2 tbsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lemon
- parsley for garnish, optional
Preheat oven to 400ºF.
Place the cut carrots into a 9x12 baking pan.
In a small bowl, mix the coconut oil, cumin, cinnamon, salt, pepper, and juice from 1/2 the lemon.
Pour the mixture over the carrots and toss well with hands.
Bake in oven for 20 minutes, checking and stirring them 1/2 way through.
Squeeze other 1/2 of lemon over carrots and garnish with parsley before serving.