Cumin Roasted Carrots

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Oh carrots. They certainly are not one of my favorite vegetables. While I don’t exactly dislike carrots, I never find myself getting excited for them. Yet, somehow, they always manage to make their way into my shopping cart and my kitchen. When I’m wandering through the produce aisle I always think something like “oh I should probably pick up a bag of carrots in case I want to make some soup” but the poor bag usually ends up unused.

This week I had a bag of carrots from my grocery shopping, and also received more in my farm basket and I was determined to use them. I juiced some, threw some in a potato salad, but still had more carrots left so this is what I did with them. I wanted to give them lots of flavor that I knew I’d enjoy so I added cumin for a very distinct taste. If any of you have a favorite carrot preparation I’d love to hear it, I could definitely use the ideas!

Cumin Roasted Carrotsphoto(83)
6-8 carrots washed and peeled
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 350 degrees. Chop the carrots into even bite sized pieces. I like to cut them in half lengthwise then cut them into smaller pieces.

2. Combine the carrots with the rest of the ingredients in a baking dish and toss to combine.

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3. Bake at 350 for about 40 minutes, until they’re soft when you stick a fork in them. Enjoy!

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14 thoughts on “Cumin Roasted Carrots

  1. This sounds really good, I hadn’t thought of the combination with cumin and oregano! I like to sneak grated carrots in my homemade spaghetti sauce. They aren’t noticed and everyone eats their carrots 😉

    1. Glad I’m not alone in the carrot conundrum! This recipe sounds excellent I’ll be trying that with my next batch!

  2. How you described your feelings about carrots? My Feelings exactly. I am not sure why. Maybe I need to try some fun recipes like yours!

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