Roasted Cumin Carrots

February 20, 2014

By Coach Maria – Salus Nutritionist & Food Expert

Feeling a little bored or unenthusiastic when it comes to carrots? 

Do you always just eat them the same way each time (raw, dipped in whatever)?

This recipe is certain to perk up the doldrums when it comes to carrots – it’s so easy, you might end up choosing the veggie as a side dish more often!

The recipe is versatile enough that you can switch the spices around to suit your tastes or, if you are wanting even more texture and taste, after they are roasted, you can add some chopped, roasted pecans and drizzle with a bit of honey or ghee (pictured below).

serves 4

1 lb carrots, scrubbed (no need to peel) and cut up into uniformed pieces*
4 garlic cloves, minced**
3/4 tsp cumin
3/4 tsp coriander
1/8 tsp red chili flakes (omit if you prefer no heat, or add more if you like heat)
3 Tblsp extra virgin olive oil
Sea salt

Preheat oven to 400 degrees

  1. In a large bowl, add garlic cloves, cumin, coriander, chili flakes and olive oil – mix well.
  2. Add carrots and mix thoroughly (I like to get my hands in there!).
  3. Sprinkle with a generous amount of sea salt.
  4. Place carrots on a shallow baking dish, in one layer (if there are too many carrots, use 2 shallow baking pans (make certain you scrape out all the olive oil and spices out of the bowl).
  5. Bake for 20-30 minutes or until tender with brown edges.

*Yes, you can use baby carrots. Beware, however, baby carrots can sometimes be somewhat on the bitter side or lacking flavor.

**Yes, you can use jarred minced garlic cloves for convenience.

Nutritional Information*:
per serving

Protein:  1g
Carbs:    12g
Fat:        11g

*nutritional values are estimated and may vary

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