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Roasted Carrots with Cumin & Cinnamon


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Rate this recipe 4.4/5 (21 Votes)


  • 1 bunch carrots, halved lengthwise then crosswise into 3-inch pieces
  • Orange juice
  • EVOO
  • Pinch salt
  • Pinch ground cumin
  • Pinch ground cinnamon
  • Garnish with fresh chopped cilantro or parsley


Servings 1
Adapted from


Step 1

Preheat the oven to 425 degrees . Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.

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