Roasted Carrots
Seasoned with cumin and caraway seeds, and oven roasted to bring out their natural sweetness, this easy recipe makes the best roasted carrots. This simple side dish is not only healthy, it's quick to make and pairs well with so many main dishes.
Servings: 4
Calories: 139kcal
Ingredients
- 1 1/2 - 2 pounds carrots peeled and sliced
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 1/2 teaspoons cumin
- 1/2 - 1 teaspoon caraway seeds to taste
- 1/2 teaspoon ground coriander
- 1 teaspoon coarse salt
- 1 tablespoon fresh parsley
Instructions
- Prep your carrots. Preheat your oven to 400˚F and line a baking sheet with parchment paper. Then, peel and slice your carrots. I like to slice mine on a bias and leave them fairly thick. This gives them a little more water-retaining power and prevents them from drying out in the oven.
- Season the carrots. Place the carrots in a large mixing bowl and drizzle them with olive oil. Add the rest of the spices and stir to coat the carrots in them.
- Roast the carrots. Transfer the carrots to your prepared baking sheet and put them in the oven for 25-30 minutes. The carrots will be nice and tender and browned on some sides.
- Garnish and serve. Remove them from the oven and garnish with fresh parsley. Then, transfer them to a serving dish or serve immediately.
Nutrition
Calories: 139kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Sodium: 701mg | Fiber: 5g | Sugar: 8g | Vitamin C: 12mg