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).
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.
Cumin Roasted Carrots
Cumin and cinnamon add a wonderful aroma and depth of flavor to these golden roast carrots.
Ingredients
- 1 bunch carrots sliced lengthwise, chopped
- 1-2 Tbsp olive oil
- ¼ cup fresh parsley or cilantro chopped
Marinade
- ¼ cup fresh orange juice
- 1/4 tsp salt
- 1/8 tsp cumin
- 1/8 tsp cinnamon
- 1/8 tsp pepper
Instructions
- 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.
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Keto-Friendly Recipe
