Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature. Variations:
Roasted Carrots With Fennel Seeds
Substitute fennel for the cumin.
Roasted Carrots With Pine Nuts
Omit the cumin. Add ¼ cup pine nuts in the last 3 or 4 minutes of roasting.
Roasted Carrots With Sesame
Substitute 2 tablespoons peanut or neutral oil, like grapeseed or corn, and 1 tablespoon dark sesame oil for the olive oil. Substitute up to 2 tablespoons black and white sesame seeds for the cumin; add them in the last 3 or 4 minutes of roasting.
Roasted Carrots With Dates and Raisins
Omit the cumin. Add ¼ cup each golden raisins and chopped dates in the last 10 minutes of roasting. Garnish with chopped nuts, like pistachios, almonds, or walnuts, and a couple tablespoons chopped fresh mint leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (65%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 173.2mg||6 %|
|Potassium 421.9mg||11 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 9.4g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 156
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