CUMIN-ROASTED CARROTS

SERVES 2 to 4 “The Incident” in my elementary school cafeteria left me cooked-carrot averse. (Think mean lunch lady, waterlogged carrots from a can, tepid milk, and force feeding.) But my mom introduced me to the sweet goodness of roasted carrots and saved the day. These carrots are tender, not mushy, with lovely brown bits and a flirty whisper of cumin that’s brightened with a ping of mint. Take that, lunch lady! INGREDIENTS • 1 pound (454 g) fresh carrots (about 10) • 1/2 tablespoon (30 ml) ground cumin • 1/4 teaspoon (20 ml) ground cinnamon • 1/4 teaspoon (20 ml) salt • 1/4 teaspoon (20 ml) ground black pepper • 1 1/2 tablespoons (30 ml) coconut oil • 1/2 fresh lemon (optional) • a few leaves of fresh parsley and mint, minced, for garnish (optional) DIRECTIONS 1. Preheat the oven to 400 F (200°C). Cover a large baking sheet with parchment paper. 2. Wash and peel the carrots, then cut them lengthwise into thin strips, about 1/4-inch wide. Toss them into a large bowl. 3. With a fork, mix the cumin, cinnamon, salt, and pepper in a small microwave-safe bowl. Add the coconut oil and microwave until melted, about 15–20 seconds. 4. Pour the seasoned coconut oil over the carrots and toss with two wooden spoons until the carrots are evenly coated. Sing a verse of your favorite song so you don’t skimp on tossing time. Do a taste test and adjust the seasonings. 5. Spread the carrots in a single layer on the baking sheet and roast for 15-20 minutes, until tender and slightly browned. Remove it from the oven and squeeze the fresh lemon juice over the top. Sprinkle with the chopped herbs.

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Cumin-roasted carrots turn a humble pound of roots into something you will eat straight off the tray: thin strips tossed with cumin, cinnamon, and coconut oil, roasted until the edges caramelize. A squeeze of lemon and a scatter of herbs keep them bright. Weeknight simple, dinner-party worthy.

Pro Tips

• Cut the carrots lengthwise into 1/4-inch strips so they cook evenly and get maximum caramelized edge.
• Melt the coconut oil with the spices before tossing. The warm fat blooms the cumin and cinnamon and coats every strip evenly.
• Spread the carrots in a single layer. Crowded carrots steam instead of browning.
• The lemon squeeze at the end matters here, lifting the warm spices and keeping the natural sweetness in check.
• Leftovers are excellent cold, chopped into a salad or folded into a grain-free bowl the next day.

Frequently Asked Questions

How long do cumin-roasted carrots keep?

Refrigerate them for up to 4 days. They are surprisingly good cold, but you can rewarm them in a hot oven for a few minutes to bring back the crisp edges.

Can I use baby carrots instead of whole carrots?

Yes. Halve any thick ones lengthwise so they match the 1/4-inch strips, and start checking for tenderness at about 15 minutes.

What goes well with cumin-roasted carrots?

They sit happily beside roast chicken or grilled salmon, and the cumin loves anything with a creamy sauce, like coconut-braised green beans.

Are cumin-roasted carrots paleo?

Yes. The dish is just carrots, coconut oil, spices, and lemon, so it is vegan, Whole30-friendly, and free of added sugar.

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