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–+ servings
Cumin Roasted Carrot wedges topped with pumpkin seeds and cilantro, served on a green yogurt sauce, with lime wedges on the side.

Cumin Roasted Carrots Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Recipe video above. These cumin roasted carrots are, hands down, my favorite carrot recipe. The combination of the seasoned carrots with the garlicky cilantro lime crema and the sweet dates is incredible. If you don't have dates, substitute a handful of raisins.

Ingredients

  • 2 lb carrots, cut on the diagonal
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar, optional
  • 1 teaspoon cumin
  • ½ teaspoon EACH: chili powder, paprika, salt, and pepper
  • ¼ cup pumpkin seeds, toasted
  • 4 dates, chopped
  • A few cilantro leaves

Cilantro Lime Crema

Instructions 

  • Preheat your oven to 425 degrees Fahrenheit. Add the carrots, olive oil, brown sugar if using, cumin, chili powder, salt, and pepper to a large bowl and mix well.
    2 lb carrots, 1 tablespoon olive oil, 1 teaspoon cumin, ½ teaspoon EACH: chili powder, paprika, salt, and pepper
    image for recipe instruction: season sliced carrots in a mixing bowl
  • Lay the carrots out in a single layer on a baking sheet and roast for 35-40 minutes, until they are tender and darkening in a few places.
    image for recipe instruction. cumin carrots seasoned on a baking sheet.
  • If your pumpkin seeds are not toasted, place them in a small baking dish and toast them in the oven with the carrots for 5-6 minutes, until they begin to smell fragrant.
    ¼ cup pumpkin seeds
    image for recipe instruction: roasting the pumpkin seeds
  • Make the crema while the carrots roast. Place the sour cream, mayonnaise, lime juice, garlic, and cilantro into your food processor and pulse until mostly smooth - some specs of cilantro is ok. Transfer it to a bowl and refrigerate until the carrots are cooked.
    ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon lime juice, 1 clove garlic, ½ cup fresh cilantro, ¼ teaspoon salt
    image for recipe instruction: make the cilantro lime sauce
  • When the carrots are cooked, spread the crema on the bottom of a serving dish. Place the carrots on top, and then sprinkle the dates, pumpkin seeds, and cilantro over the top. Serve right away.
    4 dates
    image for recipe instruction: assemble the cumin carrots in a serving bowl with the sauce.

Last step:

  • After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!

Notes

Dates: If you don’t have dates, raisins or even dried cranberries work well in this recipe. 
Garlic: I like to use a large garlic clove in the crema, but then I love garlic. For a more subtle flavor, use a small clove. 
Crema: You can make the crema up to two days ahead and store it in a sealed container in your fridge. 
How to cut carrots: If you're using regular full-sized carrots, begin by peeling them and trimming off the ends. I prefer slicing the carrots on a diagonal to increase the surface area so they'll get more cumin seasoning. I aim for about half an inch in thickness. If your carrots are particularly thick, slice them lengthwise first, then cut each half into diagonal pieces. You'll also want to be mindful to cut them somewhat even sizes - this way, they'll roast evenly in the oven. For baby carrots or thinner, farm-style whole carrots, there's no need to peel or cut them at all!
Serving: 1 = ¼ of the recipe, Calories: 230kcal, Carbohydrates: 28g, Protein: 5g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 12mg, Sodium: 735mg, Potassium: 858mg, Fiber: 7g, Sugar: 13g, Vitamin A: 38137IU, Vitamin C: 16mg, Calcium: 127mg, Iron: 1mg