Easiest Roasted Carrots with Cumin

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. 

Ingredients

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.

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.

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.

What to Serve with Carrots

• Add something green to your menu with sauteed brussels sprouts with bacon.
• Serve a more indulgent side dish such as broccoli casserole.
• Delicious mayonnaise macaroni and cheese is another easy recipe that’s still classic.
• This is perfect for Easter dinner with lamb chops and goat cheese polenta.
• Pair with a steak dinner featuring filet mignon with balsamic-red wine reduction.
• Add them to a Spring ladies luncheon, for mother’s day, or a shower, along with chicken quiche.
• They’re ideal for a Moroccan theme dinner party with mezze platters.