Roasted Carrots with Cumin

Recipe Author: Conne Ward Cameron

I have no idea where I first saw this recipe, but it works with all kinds of spices (skip the cumin, swap something else if you prefer) and makes a delicious topping for a platter of lentils or rice as a vegan entrée or side dish. I like the plan of cooking the carrots roasted at first, then uncovering so they can brown. Otherwise, my roasted carrots tend to end up looking pretty brown and shriveled before they’re tender all the way through. With the addition of all the honey, herbs, etc. this works well for carrots that may be a little less than perfectly sweet.


2 pounds carrots, cut on the diagonal into 1/4-inch thick rounds 1/2 cup olive oil 3 tablespoons honey 2 tablespoons toasted cumin seeds 3 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper, to taste 2 tablespoons fresh lime juice 2 tablespoons finely chopped mint leaves


Preheat oven to 350 degrees.

Toss carrots in oil, honey, cumin seeds, garlic, salt and pepper in a 2-quart baking dish. Cover tightly with foil (if baking dish does not have a lid) and bake until vegetables are just tender, about 20 minutes. Uncover and continue to bake until lightly browned and liquid is evaporated, about 20 minutes more. Sprinkle with lime juice and mint; serve immediately.