Easiest Roasted Carrots with Cumin

These easy roasted carrots are an excellent vegetable side dish for dinner party menus and holiday meals. They’re seasoned with cumin which is a classic combination!

Easy roasted carrots, tri-color with stems

You can use traditional orange carrots or get the colorful petite size rainbow carrots like I used here. These make a lovely presentation for dinner party menus, and leaving a bit of the stems on makes them look even more interesting!

Why You’ll Love It

This recipe is perfectly suited for a Thanksgiving potluck or Friendsgiving, and for Easter dinner. It also goes great with luncheons and a mid-day brunch!

  • Quick and simple. Sometimes you don’t have the time or energy for elaborate or tedious recipes. That’s a great time to cook roasted vegetables in the oven.
  • Affordable. Serve a small or large crowd easily and on a budget.
  • Crowd Pleaser. Most people really enjoy carrots, even kids!
  • Versatile. Roasted carrots can be served with rustic dishes or fancy entrees like beef, lamb, poultry or fish. 


Other than kitchen basics like olive oil, salt and pepper, carrots and cumin are all you need. It’s a natural pairing as the carrots are earthy and sweet, while cumin has an earthy flavor.

Sprinkle with a fresh thyme garnish if you like.

roasted rainbow carrots with cumin

How to Make Roasted Carrots

  1. Preheat your oven to the required temperature. Remember it’s that high heat that gives your carrots that tender bite while releasing its natural sweetness.
  2. Rinse and dry your carrots whole if they are about 1/2-inch in diameter. If they’re thicker, you can cut them in half or cook for a longer period of time. I love to use the tri-color carrots for a pretty presentation, but orange is great too. For that fantastic rustic look, don’t peel them!
  3. Place carrots in a single layer on a baking sheet and drizzle with olive oil. Toss to coat and sprinkle with cumin, salt, and pepper.
  4. Cook until they can pierce easily with a fork at the thickest part, but still firm. Remove and sprinkle fresh thyme leaves over top for garnish.

Expert Tip

Remember, the size and thickness will vary among the vegetables. After the first 25 minutes of cooking you can pierce them with a fork to make sure they’re tender all the way through. If you can’t pierce them easily, continue to cook them and check on them at 5 minute intervals until they’re done.

PARTY TIP: While the carrots are in the oven cooking, crack the door open after a few seconds to release any steam built up inside the oven.

Do carrots have to be peeled before roasting?

They do not. You can give them a good rinse under running water to clean them, and use a kitchen scrub brush if you need to get any stubborn dirt off. The dry with a paper towel, season and cook.

Can I cook carrots ahead of time?

Absolutely! Make your life a little easier by making this the day before. Roast them as directed, let them cool and place them in an airtight container until the next day when you are ready to reheat.

To reheat simply arrange them on a baking sheet once more and put them in the oven just to heat through. You can also add a little more olive oil if necessary.

TIP: Slightly under cook the carrots if you’ll be reheating them for a dinner party later.

easy vegetable side dish

What to Serve with Carrots

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easy roasted carrots with cumin recipe

Easy Roasted Carrots with Cumin

Yield: about 8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Roasted tri-color carrots with cumin are an easy side dish for parties. These vegetables pair well with any protein entree from lamb & beef, to chicken & fish.


  • 1 bunch whole carrots - about 2 pounds
  • 1 to 2 Tablespoons olive oil
  • 1/4 teaspoon ground Cumin
  • salt & pepper to taste
  • fresh thyme sprigs


  1. Preheat oven to 425 degrees.
  2. Rinse and dry whole carrots to clean them. For a rustic look, do not peel.
  3. Put carrots on a baking sheet and drizzle with olive oil. Toss to coat them with the oil.
  4. Arrange carrots in a single layer and sprinkle with ground cumin.
  5. Sprinkle with salt and pepper to taste.
  6. Cook for about 25 minutes or until you can pierce them easily with a fork, but still firm.
  7. Remove and serve with fresh thyme leaves sprinkled over the top.

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