Cumin Roasted Carrots with Garlic Butter is my new favorite way to prepare carrots! They’re tender, filled with flavor, and the perfect complement to your favorite main dishes.

Cumin Roasted Carrots with Garlic Butter

You know those food combinations that just work? Like caramel and sea salt. Or meatloaf and mashed potatoes. Well, this is one of them! I officially want to add cumin and carrots to the “match made in kitchen heaven” list because the earthiness of cumin just JIVES with the natural sweetness of carrots and becomes the best side dish in the world.

Cumin Roasted Carrots with Garlic Butter

How to Roast Carrots

I really love roasting vegetables. I honestly think it’s the best way to let their natural flavor shine! If you’re not sure what to do with a veggie, chances are…it would be good roasted. Carrots are no exception! Use a high heat (425-450F), and make sure your carrots are evenly coated with oil and seasonings. Roast them for 30-40 minutes until they begin to caramelize.

Cumin Roasted Carrots with Garlic Butter

What to Serve with Carrots

This is such a versatile veggie side dish that it kind of has an unlimited number of main dishes you could pair it with! Some of my favorites would for sure be:

Cumin Roasted Carrots with Garlic Butter

More Carrot Recipes

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Cumin Roasted Carrots with Honey Butter

Cumin Roasted Carrots with Garlic Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Side dish
  • Method: Oven baked

Description

Cumin Roasted Carrots with Garlic Butter is my new favorite way to prepare carrots! They’re tender, filled with flavor, and the perfect complement to your favorite main dishes.


Ingredients

Scale
  • 2 bunches large carrots, peeled and cut on the bias into 1 inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • A few cracks of fresh black pepper
  • 1 teaspoon ground cumin
  • 4 tablespoons unsalted butter
  • 45 garlic cloves, peeled and smashed
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat the oven to 450 degrees. If your oven runs really hot, try 425. 
  2. Place parchment paper on a sheet pan and add the carrots, olive oil, salt, pepper and cumin. Use your hands to make sure all the carrots are coated evenly with the oil and spices. Roast for 30-40 minutes until carrots are cooked through and begin to caramelize. 
  3. In the last 10 minutes of cooking add the butter to a small saucepan over medium/high heat. Once it’s almost melted add the smashed garlic cloves and cook for 5-6 minutes until the butter begins to bubble a little and the garlic smells fragrant. Turn off heat and let sit until carrots are done. 
  4. Once carrots are cooked, drizzle the garlic infused butter over the carrots and toss to combine. Sprinkle some chopped parsley and flakey sea salt to finish and serve immediately.