Caramelized Cumin-Roasted Carrots
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Caramelized Cumin-Roasted Carrots

Aromatic cumin seeds add Indian flair to this simple side dish.

This year for Easter, I remembered a super simple side dish that I hadn’t made in yeeeeears. This recipe is very basic, but it packs a ton of flavor.

It went beautifully with the lamb that my father-in-law made (plus all of the other dishes we both contributed!).

Caramelized Cumin-Roasted Carrots

This is perfect side dish for any roasted meat or Indian-inspired dinner. Absolutely delicious!


Caramelized Cumin-Roasted Carrots


Aromatic cumin seeds add Indian flair to this simple side dish.



  • Nonstick vegetable oil spray
  • 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons cumin seeds
  • 2 teaspoons coarse kosher salt


  1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
  2. Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.


Recipe from Bon Appétit February 2010


  • Serving Size: 6
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