Cumin Roasted Carrots

The perfect side dish for Thanksgiving, or anytime of the year when you want to be reminded of those rich and savory aromas of late fall. Cumin and cinnamon add a wonderful aroma and depth of flavor to these golden roasted purple carrots.


Using purple carrots make this dish as beautiful as it is delicious. I got these carrots from my neighbors garden – I didn’t even know they came in other colors! Slice them lengthwise, and keep a bit of the stems on if you can (just for looks). RoastedCuminCarrots2

Mix up the marinade and let it sit for an hour to let the flavors absorb. Then drizzle on some olive oil and roast the  until tender. RoastedCuminCarrots3


Cumin Roasted Carrots

Marla Hingley
Cumin and cinnamon add a wonderful aroma and depth of flavor to these golden roast carrots.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 6


  • 1 bunch carrots sliced lengthwise, chopped
  • 1-2 Tbsp olive oil
  • ¼ cup fresh parsley or cilantro chopped


  • ¼ cup fresh orange juice
  • 1/4 tsp salt
  • 1/8 tsp cumin
  • 1/8 tsp cinnamon
  • 1/8 tsp pepper


  • In a large bowl mix together the marinade. Add carrots and toss well to coat. Let marinate for 1 hour.
  • Drain off marinade and toss carrots with 1-2 Tbsp of the oil. Arrange on a parchment lined baking sheet.
  • Bake at 425°F for 30-35 minutes, or until tender, tossing halfway through cooking.
  • To serve, garnish with parsley.
Tried this recipe?Let us know how it was!
See also
Cornbread & Herb Stuffing


Keto-Friendly Recipe

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