Cumin Roasted Carrots

Since I don’t really use air conditioning, I spend a lot of time figuring out meals that taste just as good, if not better, at room temp then they do warm. Being able to happily eat a dinner that doesn’t have to been heated up in the oven (I don’t have a microwave) helps me keep the temperature bearable in my apartment without feeling like I’m stuck with food that isn’t as good as it could be. The best solutions I’ve found for this so far are Mediterranean mezze-style dishes. One dish, like these carrots, isn’t a whole meal, but pair it with spanakopita, some roasted eggplant, and a fresh hunk of pita, and you’ve got a delicious and healthy meal.

In the photo below, you can see the carrots tucked in next to a pita pocket full of turkey kofta and sides of couscous, white bean and sun dried tomato puree, and broccolini!

Screen Shot 2015-06-18 at 7.16.32 AM


Cumin Roasted Carrots (serves 6)

  • 10 large carrots
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme leaves (or 1/2 tbsp dried thyme)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chili pepper
  • 1 tbsp butter, softened to room temp.
  • Salt/Pepper
  • 2 tsp chopped fresh mint
  1. Preheat oven to 425F
  2. Cut carrots into circles, peeling first if desired.
  3. Toss carrots with olive oil, thyme, salt, and pepper. Spread onto a large baking sheet and roast for 10 minutes.
  4. Stir carrots around with a wooden spoon and roast for an additional 10-15 minutes or until cooked but not mushy.
  5. While the carrots are roasting, mash coriander, cumin, turmeric, and chili pepper into the butter until it is fully combined.
  6. Remove carrots from oven and toss with spice butter and mint. Season to taste.
  7. Serve hot or at room temperature!


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