Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

Cumin Roast Carrots

Roasting carrots brings out their natural sweetness. Cumin and coriander lend earthy and floral notes that pair well with Mexican dishes. I like to sprinkle these with a bit of lime juice and some cilantro.
Course Side Dish
Cuisine Latin American, Mexican
Keyword carrot, dairy-free, easy, egg-free, fast, Latin American, mexican, nightshade-free, nut-free, side, vegetarian
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 30 minutes
Servings 4
Calories 60kcal
Author Jenny Ross

Ingredients

  • 4 carrots peeled and sliced 1/4-inch thick
  • 1 tablespoon avocado oil
  • 1 tablespoon gluten-free soy sauce or coconut aminos
  • pinch monk fruit powdered, omit if using coconut aminos
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • pinch cayenne optional, omit for nightshade-free

Instructions

  • Preheat the oven to 450ºF and line a rimmed baking sheet with foil. Add all the ingredients and toss to coat the carrots evenly. Roast in the oven until tender and beginning to brown, about 20 minutes.

Notes

Protein:Energy Quotient [calories]: 0.12

Nutrition

Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10195IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg