Recipe for Persian Inspired Cumin Roasted Carrots

Vegetables Sweet, Spicy and Slow-Roasted

Everyone has had a child turn up their nose at carrots—and truthfully, some adults as well. This may be the answer: sweet, slow roasted until the sugars rise and caramelize for a lovely brown sear and slightly nutty taste. Mixing those flavors with cumin is only natural—both the root vegetable and cumin seeds originate in Persia, and are both mentioned in the Bible. Cumin adds a mild spiciness, musky, slightly licorice aroma and high levels of vitamins, minerals and antioxidants to anything.

Persian Inspired Cumin Roasted Carrots

Recipe courtesy of
  • Chef Edwin Cabrera

Prep Instructions

  • Yield: 6 (1/2 cup) servings
  • Prep Time: 7 minutes
  • Cook Time: 30 minutes
  • Total Time: 37 minutes

Recipe Ingredients

  • 4 cups carrots, bias cut
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons cumin seeds, toasted
  • 1/2 teaspoon fine ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 Nonstick cooking spray

Instructions

  1. Follow the prep technique next to each ingredient.
  2. Pre-heat oven to 350˚F.
  3. In a large bowl combine all ingredients and toss to coat.
  4. Spread carrots in a single layer on baking sheet pan prepared with cooking spray.
  5. Roast carrots 25 to 30 minutes, turning carrots once until golden brown or caramelized.

Category Tags

Diabetes-friendly
Gluten-free
Low carbohydrate / low sugar
Low cholesterol
Low fat / low saturated fat
Low sodium
Vegan
Vegetables
Vegetarian
Whole food, plant-based

Nutritional Data

Calories: 46.33
Fat: 1.49 g
Saturated Fat: 0.21 g
Cholesterol: 0 mg
Sodium: 57.06 mg
Carbohydrates: 8.32 g
Fiber: 2.50 g
Sugars: 3.87 g
Protein: 0.88 g
© AdventHealth
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