Roasted Carrots With Cumin: Meals With Mileage

Brianne DiSylvester

Flickr photo by kathryn rotondo
There's nothing I love more than roasted carrots. My mom used to make them with butter and brown sugar, but I'd rather have savory items with dinner and save dessert for afterward.

This warm, spiced version gets me every time. The carrots are roasted with cumin, lemon, garlic, and cilantro.

I love how the cumin gives off a powerful fragrant taste while the lemon and cilantro make it fresh.

See how easy it is ...

Roasted Carrots With Cumin
  • 3 pounds carrots
  • 1 tablespoon olive oil
  • 2 tablespoons ground cumin
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon pepper
  • 1/2 cup chopped cilantro
  • 2 cloves minced garlic
  • Half a lemon, juiced
Peel and cut carrots into sticks about 1/2 inch thick. Toss in olive oil, cumin, salt, pepper, cilantro, garlic, and lemon. Mix well and spread out on a baking sheet. Roast at 400 degrees 25 minutes or until carrots are tender. Serve it hot or cold.

Tune in tomorrow to see what we do with the leftover carrots.
Read More