Cumin-Roasted Carrot Coins
So here’s a thing: I don’t particularly like carrots. And I especially don’t enjoy them raw.
I’ll eat them, but not with relish. Snap peas and jicama and pepper strips? I’ll devour those raw with a smile on my face.
But there’s something about raw carrots that just leaves me cold.
However, carrots are packed with nutrients and, honestly, it’s the time of year when a big bunch of gorgeous organic carrots — complete with frilly green tops — show up almost every week in my Farmhouse Delivery.
Which got me thinking: can I do something to the carrots to make them enjoyable?
And you know what I thought: cumin!
Carmelized on the outside, tender on the inside, and infused with the earthy tang of cumin, these roasted carrots are totally worth eating. Go ahead: make like Bugs and chomp into ‘em.
Cumin-Roasted Carrot Coins
Ingredients:
6 carrots
1 tablespoon coconut oil, melted
1/2 tablespoon cumin
salt & pepper to taste
Directions:
1. Preheat oven to 400F.
2. Slice carrots into 1/4-inch thick coins, place in a large bowl, and toss with melted coconut oil.
3. Sprinkle cumin, salt, and pepper over carrots, then mix ’til well-coated. Singe a verse of your favorite song so you don’t skimp on tossing time. The more you toss, the better they taste.
4. Spread in a single layer on a baking sheet and roast for 25-30 minutes (or longer), until tender and slightly browned. Bonus tip: Line your baking sheet with foil or parchment paper for easy clean up!
5. Taste great hot and cold. Bonus points if you spritz them with a little fresh lemon juice before eating.
Tags: carrots, dino-chow, paleo
38 Responses to “Cumin-Roasted Carrot Coins”
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I am the exact opposite. I really like muching raw carrots, but I have never been a big fan of cooked carrots (outside a mirepoix/stew type of thing). However, Moroccan spiced carrots (starring cumin, of course) are my absolute favorite and I could eat a whole pot of them myself. They're also my husband's favorite!
I'm delurking (I think? I don't think I've commented before) to say that these carrots look amazing. My husband is deranged and doesn't like roasted vegetables…but I'm hoping these will convert him.
Speaking of converting…I made your home-made mayo…. I have no words. amazing. I have to force myself to NOT eat it straight from the container with a spoon.
slowmiles –> Glad you delurked (also, love the word 'delurked')! Anything with cumin is a good idea, in my opinion, but I'm DERANGED about cumin. And yes, the mayo's a little problem for me, too. I DO lick the spoon. A lot. I've also perfected a creamy Italian dressing recipe based on the mayo; it's SUPER yummo.
this is twice now that youve hit me with perfect timing. two nights ago we did a medley of roasted root veg. carrots were among the turnips, rutabaga, etc. And they were the only pieces left:) I dunno what happened, i had tossed them with the same salt, pepper, and lard that i did the others but for whatever reason they just came out lacking. anyway, cumin will be the answer next time. nice one.
Hey, Ben! The cumin makes 'em really tasty. It's my favorite spice, so I pretty much try to sneak it into everything.
Yum, they look like Tater-tots!
OMG!! These were so good, I had to stop myself from eating the entire batch in one sitting! Love, love, love them.
Trixie –> If only! But I love them more than Tater-tots 'cause they're not poison
BurdNurd –> Hooray! I'm glad you loved them. Cumin is magical!
I made these tonight with our dinner (pork tenderloin and baked asparagus). OH MY!!!! I'm not a fan of cooked carrots, but these are SOOOOO yummy!!! Can't wait to have them again.
Man! That dinner sounds REALLY good! Glad this recipe has turned you into a carrot lover.
I cooked the pork tenderloin in the crockpot and sprinkled it with onion powder and garlic powder. After it made some of it's own juices, I sliced it almost in half and sprinkled more on the inside. It had a really good flavor. I got the baked asparagus recipe (really simple….just put on pan, drizzle with EVOO, salt/pepper and bake on 350 for 15-20 min) from everydaypaleo.com
These sound awesome!! Its going on my list of recipes to try out SOON!! I'm getting a lot of carrots as well so I have plenty to try this with.
These sound great. Sorry for what might be one of those "annoying" questions but… I'm just starting with Paleo and am confused about portions. When you make this recipe with 6 carrots – is this for 2 servings? 3? 1? Thanks.
Anonymous –> You are welcome to ask anything, and I won't be annoyed
You really don't need to measure with paleo — just eat vegetables until you're satisfied. However, I'm a big-time weigh and measure person, so I understand your question.
Depending on the people involved, this is a 3-4 serving recipe… although you really can't go wrong eating vegetables.
First of all….love your site and all the recipes.Wish I could come and eat with you guys.I've been kind of forced to go Paleo,bc of my illness,but I never enjoyed cooking.Too much of a hassle and I usually don't know how to make it taste delicious. (Kind of afraid to,but that's another story.) Anyway,you're recipes might help me along the way.
Second,I think you look awesome!
Third,I on the contrary love carrots;)…never roasted them with cumin. If you'd like to go for another option to enjoy carrots,instead of cumin/S&P mix them with some cinnamon. Cinnamon is also very yummy with cooked red beets.
Joelie –>
First, thank YOU for letting me know you like the recipes And feel free to post questions here or shoot me an email with cooking questions.
Second, you are a sweet talked.
Third, love the idea of cinnamon on carrots. Can't wait to try it!
Just started this journey….swapped carrots for parsnips!! Yum!
Congratulations on cleaning up your diet! Glad you like the recipe… shoot me questions if you have them as move along your path.
I’ve been looking for a side dish to go with one of my new favorites, curried mint lamb meatballs — this will do the trick nicely!
Share! You’ve got to point us to the meatball recipe!
Sure! This makes about 15 meatballs which is enough for two dinners and one lunch. I usually have them over salad greens.
# 1/4 cup Yellow Onion
# 1/4 cup Cilantro
# 1/4 cup Pine Nuts
# 1/4 cup Golden Seedless Raisins
# 1 egg
# 1/2 tsp Salt
# to taste: Curry powder
# to taste: Ground Black Pepper
# 1 lb ground Lamb
# 1 1/2 tbsp Extra Virgin Olive Oil
Preheat oven to 350
In a food processor blend together onion, cilantro, pine nuts, raisins, egg, salt, pepper and curry until well blended. Remove from food processor and place in bowl. Mix in ground lamb and olive oil, and incorporate fully, but do not over mix.
Form into meatballs approximately 1.5 inches in diameter.
Place meatballs on baking pan and bake at 350 degrees for 15 minutes.
Take meatballs off of baking pan and let sit on paper towel for a minute to drain off excess oil.
oh and cilantro, mint, whichever you like! Maybe both?
Thanks, Dana! That looks great — love the raisin + pine nut combo SO much.
[...] Cumin-Roasted Carrot Coins ( from http://www.clothesthatmakethegirl.com) [...]
[...] http://www.theclothesmakethegirl.com/2011/01/13/cumin-roasted-carrot-coins/ Share this:TwitterFacebookLike this:LikeBe the first to like this post. [...]
I finally made these today and WOW I have never tasted carrots like this before. Mind blowing, totally going to be my new go-to side. Thank you so much for the recipe.
WOOT! Glad you like them!
I made these from your cookbook last night and WAY TO GO!! Yum. They were gobbled up by children and adults alike…even after I told them that they were CARROTS. Thanks for the great book!
[...] usually steam my carrots but I found a recipe at The Clothes Make The Girl that I just had to try. For me it was a real winner. I have to say that Vaughan wasn’t a [...]
made these tonight with Everyday Paleo’s Pecan Crusted Chicken.
Divine!
Love your recipes; keep it up:)
Right on. Glad you liked them!
[...] -Tapioca Puddin’ (gotta have my puddin’!) -A recipe that will soon be a post… -Cumin Carrot Coins -Baba Ganoush -My lunch this week will be salads with veggies, avocado, and the phenomenal [...]
[...] would totally serve these with cumin roasted carrots (except I use baby carrots instead because I’m lazy and I have a gigantic bag of baby [...]
First of all. OH. MY. GOSH. I cooked up these bad boys last night and thought I was going to die from happiness. I served them up with some almond flour breaded pork chops and BEST DINNER EVER!!
Night before I tried the Cinnamon Beef Stew and WOW, it was tasty. Right now, I’m counting down the days until this weekend when I’m going to try the Jicama Home Fries. Thanks for the awesome cookbook!!
WOOT! Glad you liked the carrots… and the beef stew. YAY!
The home fries are fun — and our new favorite way to eat them is to add ground beef and make hash. Enjoy!
[...] Cumin-Roasted Carrot Coins Publix sells pre-cut carrot coins, but they aren’t organic so we usually buy the baby carrots and cut them up. You can even do that ahead of time and blanch and freeze them. Oven Roasted Broccoli I can’t believe how good this is! Roasted Asparagus Roasted Veggies We usually do carrots, zucchini, onions, and red potatoes. Roasted Sweet Potatoes We don’t make the chicken, just the sweet potatoes. The roasted garlic is so good! Roasted Green Beans This is the easiest one-we buy the frozen whole green beans at Costco and make these, alot. Share this:TwitterFacebookLike this:LikeBe the first to like this. [...]
[...] usually steam my carrots but I found a recipe at The Clothes Make The Girl that I just had to try. For me it was a real winner. I have to say that Vaughan wasn’t a [...]
[...] Roasted Carrots from The Clothes Make The Girl Ingredients: 6 carrots 1 tablespoon coconut oil, melted 1/2 tablespoon cumin salt & pepper to [...]
[...] Cumin-Roasted Carrot Coins [...]
Could you use baby carrots cut in half? That’s all I’ve got and these intrigue me!
That will totally work. Enjoy!
Great! I’ve got the oven preheating now. Thanks!
[...] Ham {or, you know, some other protein} with Lemon Brussels Sprouts and Cumin Roasted Carrots [...]
I think it’s fair to say that these KICK BUTT!
I shoulda called ‘em Kickbutt Cumin Carrots!
Glad you like them. Thanks for letting me know!
[...] addition, we had cumin roasted carrots. The total dinner is displayed [...]
We’ve made these a few times and enjoyed them lots, but last night I made them with ghee instead of coconut oil – wow! I loved them even more!!!
Okay, so I absolutely despise carrots in basically any form (I will eat them raw, but only if I HAVE to). And if they’re cooked.. forget it. But I saw this recipe, and since you admitted to disliking carrots, too, I figured I should give it a try. (Especially since we’re doing our first Whole30 and need some good recipes to fall back on!)
And DANG. These. ROCK. My husband is the one who likes carrots, but I ate way more of these than he did. They’re amazing, and easy to make, and just… gosh, so delicious!
I think they taste like sweet potatoes. Which is awesome.
Thank you for this recipe! Now I know what to do with all my carrots!
xo
Kristina
Hooray! I’m glad this recipe won you over. And congratulations on Whole30-ing!