Vegetable dish including cumin roasted carrots

Sweet, Spicy and Slow-Roasted

Everyone has had a child turn up their nose at carrots—and truthfully, some adults as well. This may be the answer: sweet, slow roasted until the sugars rise and caramelize for a lovely brown sear and slightly nutty taste. Mixing those flavors with cumin is only natural—both the root vegetable and cumin seeds originate in Persia, and are both mentioned in the Bible. Cumin adds a mild spiciness, musky, slightly licorice aroma and high levels of vitamins, minerals and antioxidants to anything.

Prep Instructions

  • Yield: 6 (1/2 cup) servings
  • Prep Time: 7 minutes
  • Cook Time: 30 minutes
  • Total Time: 37 minutes

Recipe Ingredients

  • 4 cups carrots, bias cut
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons cumin seeds, toasted
  • 1/2 teaspoon fine ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 Nonstick cooking spray


  1. Follow the prep technique next to each ingredient.
  2. Pre-heat oven to 350˚F.
  3. In a large bowl combine all ingredients and toss to coat.
  4. Spread carrots in a single layer on baking sheet pan prepared with cooking spray.
  5. Roast carrots 25 to 30 minutes, turning carrots once until golden brown or caramelized.

Nutritional Data

Calories: 46.33
Fat: 1.49 g
Saturated Fat: 0.21 g
Cholesterol: 0 mg
Sodium: 57.06 mg
Carbohydrates: 8.32 g
Fiber: 2.50 g
Sugars: 3.87 g
Protein: 0.88 g
© AdventHealth
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