roasted carrots |

roasted carrots

  • Author: Nyssa Tanner
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


a crazy simple, and crazy delicious way to enjoy this beautiful veggie. sweet, salty and a little sour, they hit all the sweet spots.



  • 2 lbs whole carrots, preferably bunched with the greens still attached (they’ll probably taste better, and contain more nutrients)
  • enough olive oil to coat
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • a few grinds of freshly cracked black pepper
  • 1/2 a lemon
  • fresh herbs (optional)


  1. preheat oven to 450.
  2. clean and trim your carrots, leaving whole or if desired, cutting into equal sides parts. I love this method to cut equal sized pieces if I plan to use these carrots as a part of a salad, or if this presentation is preferred.
  3. drizzle with just enough olive oil to coat. sprinkle with cumin, salt and pepper, and toss to evenly distribute everything.
  4. place in oven and set your timer for 10 minutes.
  5. after 10 minutes take out to stir and then continue to cook for about another 5 minutes, or until you can see the skin starting to shrivel and the edges starting to brown.
  6. remove from oven, squeeze about 1/2 a lemon over cooked carrots. toss & taste – at this point I usually end up adding a little more salt, as the carrots get pretty sweet once properly roasted.
  7. once your beautiful carrots have cooled just a bit, top with fresh herbs if desired (parsley, chives, cilantro) and serve! nom nom nom…

  • Category: side dish