Cumin-roasted carrots are an aromatic side that punches far above their weight: whole peeled carrots roasted in ghee with cumin, coriander, garlic, and a bright hit of orange juice and zest. The pungent, earthy cumin against the orange's sweetness makes these carrots genuinely delightful. Thirty minutes in the oven and they're ready to meet tandoori chicken.
SERVES 6
The pungent, earthy aroma of cumin combined with a hint of sweetness from the orange make this dish delightful. These carrots are delicious served with my Tandoori Chicken.
INGREDIENTS
¼ tsp sea salt
1 ½ tsp/4 g cumin
¼ tsp coriander
3 tbsp/45 ml fresh orange juice
zest of 1 orange
1 tsp/1 g fresh thyme
2 lbs/910 g carrots, peeled whole
2 cloves garlic, minced
3 tbsp/45 ml ghee, melted
COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Mix the salt, cumin, coriander, orange juice, orange zest and thyme in a bowl. Reserve 2 tbsp/30 ml of mixture. Spread carrots and garlic on a baking sheet, toss with ghee and drizzle with sauce. Make sure it is well combined. Bake for 30 minutes or until carrots are tender. Toss with remaining sauce and
Pro Tips
- Roast the carrots whole if they're uniform in size; thick ends cook at the same rate as thin ones when they're all the same vegetable.
- Reserve two tablespoons of the cumin-orange mixture to toss with the carrots when they come out — the fresh layer keeps the citrus vivid against the roasted spice.
- Toss the carrots with the melted ghee and sauce thoroughly before baking so every piece is coated; uneven seasoning shows on a plain roasted vegetable.
- Cut larger carrots in half lengthwise so everything roasts to tender in the same 30 minutes.
- Fresh thyme and orange zest are the flavor lift — dried thyme won't give the same brightness.
Frequently Asked Questions
Can I use baby carrots?
Yes, though whole peeled carrots have better flavor and texture. If using baby carrots, cut the roasting time to about 25 minutes and watch for browning.
What can I use instead of ghee?
Coconut oil or another high-heat fat works well. Ghee's nutty flavor is the best match for cumin and orange, though.
Do I have to peel the carrots?
Peeling gives a cleaner look and better glaze adhesion. If the carrots are very fresh with tender skins, a good scrub is fine.
What should I serve these with?
They're delicious alongside tandoori chicken — the cumin and orange echo the spice paste beautifully. They also love roast pork.
Recipe Card
Ingredients
Method
- zest of 1 orange
- 1 tsp/1 g fresh thyme
- 2 lbs/910 g carrots, peeled whole
- 2 cloves garlic, minced
- 3 tbsp/45 ml ghee, melted COOKING INSTRUCTIONS Preheat oven to 400°F/204°C.
- Mix the salt, cumin, coriander, orange juice, orange zest and thyme in a bowl.
- Reserve 2 tbsp/30 ml of mixture.
- Spread carrots and garlic on a baking sheet, toss with ghee and drizzle with sauce.
- Make sure it is well combined.
- Bake for 30 minutes or until carrots are tender.
- Toss with remaining sauce and
