Cumin Roasted Carrots

These cumin roasted carrots are a stunning side dish! Roasted with cumin seed and olive oil, they’re perfectly tender. Serve over hummus if you’d like.

Cumin roasted carrots

“These carrots will make you want to go vegetarian.” One of my dinner companions was explaining the roasted carrots on the menu at a restaurant here in Indianapolis (Stella, which unfortunately just shuttered). The company was meat-lover leaning, and they all looked at her skeptically. But when the cumin roasted carrots came out, everyone exclaimed that they were indeed incredible. Tender and spiced with cumin seeds, the carrots were served over a slather of creamy 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 those cumin roasted carrots at home for Alex and Larson. Alex was very skeptical. Carrots and hummus? Isn’t that kind of, basic?

Cumin roasted carrots

Making cumin roasted carrots

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 cumin roasted carrots recipe with simply olive oil, cumin seed, garlic powder, and salt. The sweetness of roasted carrots is what I wanted to highlight but not 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 cumin roasted carrots recipe is naturally gluten-free and vegan. The tender, sweet carrots are perfect against the savory bite of the cumin: and the creamy hummus serves as a dip that offsets the carrots fabulously. It’s perfect for entertaining as an easy side dish: with or without the hummus.

For especially brilliant colors, use rainbow carrots, which makes it look even more stunning. 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 if they’re in season, at your local farmers market.

Cumin roasted carrots

We hope these cumin roasted 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 more easy side dish recipes?

Outside of these cumin roasted carrots, here are a few more easy side dish recipes:

This cumin roasted carrots recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Roasted Carrots with Cumin Seed & Hummus | A Couple Cooks

Cumin Roasted Carrots


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  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

These cumin roasted carrots are a stunning side dish! Roasted with cumin seed and olive oil, they’re perfectly tender. Serve over hummus if you’d like.


Scale

Ingredients

  • 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
  • Classic Homemade Hummus
  • 1 handful cilantro leaves, for the garnish

Instructions

  1. 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.
  2. 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. 
  3. 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.)
  4. 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.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Cumin roasted carrots, Roasted carrots, Cumin, Baked carrots, Hummus

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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