Middle Eastern · side

Cumin Roasted Carrots

Name: Cumin Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 600 g Carrots (peeled, halved lengthwise); 2 tbsp Extra Virgin Olive Oil; 1.5 tsp Cumin Powder; 1 tbsp Maple Syrup (pure); 1 tsp Salt (fine); 0.5 tsp Black Pepper (freshly ground); 10 g Parsley (finely chopped)

Carrots tossed with cumin powder, roasted cut-side down on a hot sheet until charred, then glazed with maple syrup. Serve with roast chicken or grains.

Heating the baking sheet with the oven starts the cut faces browning the moment the carrots land on it, so leave them alone until the time is up. Cut thick carrots into quarters so every piece is about the same width and cooks through together. If the dish does not need to be vegan, the same amount of honey gives the same glaze as the maple syrup.

VeganGluten-FreeDairy-FreePaleoNut-Free

40 minstart to table

10 min prep · 25 min cook · 5 min hands-offServes4151 kcal a serving

Cook · 40 min

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Halved carrots roasted dark on the cut side, scattered with chopped parsley on a baking sheet.

Ingredients

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Method

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Per serving

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151

Calories

2 g

Protein

20 g

Carbs

8 g

Fat

5 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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