Roasted Cumin-lime Carrots

This recipe, from the Family Style Food blog, is a great way to celebrate the fall harvest.

Roasting brings out the sweetness of the carrots while the cumin and paprika add depth to the flavors.  The acidity from the lime freshens the dish and helps blend all the other flavors together. I’ve served this as a substantial side dish with Mexican entrees, but it could also be paired with Middle Eastern or Moroccan food.  

Roasted Cumin-lime Carrots

Serves 2 -4


  • 1 pound carrots, peeled (the thinner carrots work better for this recipe)
  • 1 tablespoon olive oil
  • Juice and fresh grated zest of 1 lime
  • 1 teaspoon agave nectar or honey
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 2 green onions, thinly sliced on the diagonal
  • Small handful fresh mint leaves, chopped (optional)


Heat oven to 400 degrees. Peel carrots.

Grate lime zest and combine with lime juice and spices in a small bowl.

Toss carrots on a baking sheet with the olive oil and lime juice/spice mixture.

Roast about 20 minutes, depending on size, until the carrots are just tender and beginning to color.  

Transfer to a plate and sprinkle with the green onions and mint. Toss together and serve hot.

Note: Cooking the carrots enriches their antioxidant levels and makes the lycopene in the carrots available for your body to use. 


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