Cumin Roasted Carrots with Garlic Butter
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.
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.
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.
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:
More Carrot Recipes
- Easy Fresh Carrot Soup
- Carrot Cake Banana Bread
- Oven Roasted Carrots with Cilantro Mint Sauce
- Gluten Free Carrot Oat Breakfast Cups
- Kitchen Sink Veggie Soup
- Carrot Cake
Cumin Roasted Carrots with Garlic Butter
- 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
- 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
- 4–5 garlic cloves, peeled and smashed
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 450 degrees. If your oven runs really hot, try 425.
- 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.
- 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.
- 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.
These carrots are super yummy, especially with homegrown carrots 😉 Used leftovers in soup and in salad. Plan to make a big batch for a family reunion this weekend. They melt in your mouth.
Oh my goodness, home grown carrots would be incredible!!
I made this dish at Thanksgiving and just made it again. It truly is the best carrot dish ever! The garlic butter elevates the roasted carrots to a new level. Thank you!
Thank you Karen!
Passing on this recipe because your website doesn’t even allow me to print the recipe without printing that stupid Ashley ad Alongwith. What a shame. Please fix the ad display setting of your website. I’m sure I’m not the first person scrolling away because I do NOT want to print an advertisement.
I know ads are an inconvenience, I don’t like them either. But it’s how I make a living and put food on the table for my family and also how I’m able to put out free recipes for you. Sorry you decided to pass on the recipe as it’s really such a great one.
Ok ok…I was excited to try this one but pretty hesitant bc my husband HATES cooked carrots. (Like the thought of them typically makes him gag.) But I made these, my husband tried them, and he declared them the best cooked carrots he’s ever had!! And I’ve made it twice more since! The sweetness from the carrots, the spice from the cumin, and the slight bitterness from roasting is such an unexpected but delicious combo! My husband mentioned that they somehow remind him of roasted marshmallows…and in a weird way, they kind of do! (But in a totally good way!) Long story short, we all love these carrots and they’re a regular part of our dinner rotation now. Thank you!!
Made these for Easter. They were a hit! I used bagged baby carrots, but next time will use regular carrots. Very good!
Got some carrots from the farm stand so tried out this recipe tonight. Fabulous as per usual. I’d made some chimichuri with the gorgeous carrot tops so used that instead of the garlic butter at the end. Will try garlic butter next time. Another stupid recipe that I’ll be making again! ❤️
Yay Mary! SO glad you loved it!