“These carrots will make you want to go vegetarian.” I was at a restaurant here in Indianapolis (Stella, which unfortunately just shuttered), and one of my dinner companions was explaining the roasted carrots on the menu. The company was meat-lover leaning, and they all looked at her skeptically. But when the roasted carrots came out, everyone exclaimed that they were indeed incredible. Tender and spiced with cumin seed, they were served over a bed of hummus. While I’m not sure anyone decided to go vegetarian that night, everyone did agree that the roasted carrots were especially delightful.
So, I set about to recreate them at home for Alex and Larson. Alex was very skeptical. Carrots served over hummus? Isn’t that kind of, basic?
I have no idea how Stella made their carrots, but I remembered the cumin seed particularly. After a few tests, I came up with this very simple roasted carrots recipe with nothing other than cumin seed, garlic powder, and salt. The sweetness of the carrots brings in a whole new element, which I didn’t want to overshadow. I whipped up a batch of our 5-ingredient classic hummus and, placing the carrots on top, set it in front of Alex.
“This tastes WAY better than carrots and hummus,” he said. Victory!
This recipe is naturally gluten-free and vegan, and with the brilliant colors of rainbow carrots, it’s perfect for the springtime table. It could be a lovely Easter recipe or for Mother’s Day. For the carrots, make sure to get the slender, thin carrots that are sold in bunches. You can find them in your grocery (we found them at our Whole Foods), or at the farmer’s market.
Whether you’re looking for an Easter recipe or a sophisticated side for your spring table, we hope these carrots make you a believer. Of course, we can’t promise they’ll make you want to go vegetarian! But they’re certainly one way to make simple roasted carrots taste extraordinary.
Looking for an Easter recipe?
If you’re looking for an Easter recipe or Mother’s Day recipe, here are a few of our other favorites:
- All Natural Strawberry Yogurt Pie
- Blackberry, Ricotta and Onion Savory Tart
- Roasted Tomato & Shaved Asparagus Frittata
This recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.Print
These roasted carrots are the perfect stunning side dish! Roasted with cumin seed and olive oil, they’re served over a slather of hummus. Vegan and gluten-free, they’re also a tasty appetizer.
- 1 pound slender rainbow carrots with tops, about 2 bunches
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 2 teaspoons cumin seeds
- 1 teaspoon kosher salt
- 5-Ingredient Classic Homemade Hummus
- 1 handful cilantro leaves, for the garnish
Preheat the oven oven to 425F.
Chop off the tops of the carrots, leaving about an inch of the greens. Peel the carrots, then slice them in half to get them all to a relatively uniform thickness; keep only the thinnest of carrots whole. You may need to quarter larger carrots.
Line a baking sheet with parchment paper. Place the carrots on the pan, then drizzle with the olive oil and sprinkle with the garlic powder, cumin seeds, and kosher salt. Mix with your hands until the carrots are evenly coated. Bake the carrots 20 to 30 minutes or until tender, stirring once. (The bake time will depend on the thickness of the carrots; to assess doneness, prick one of the larger carrots with a fork.)
Make the 5-Ingredient Classic Homemade Hummus. (Note: I slightly undersalted my batch of hummus to compliment the carrots; feel free to taste and adjust flavors as necessary.)
When the carrots are done, spread a serving platter with carrots. Place them on top, and sprinkle with torn cilantro leaves.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.