Cumin Roasted Carrots

Ingredients

• 4 carrots, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tbsp parsley

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Peel and slice the carrots on a diagonal, about 1/2 inch thick, so they cook evenly.
3. Toss the carrots in a bowl with olive oil, cumin, and paprika until every piece is well coated.
4. Spread the carrots in a single layer on the baking sheet — avoid crowding so they roast rather than steam.
5. Roast for 20 to 22 minutes, flipping once halfway through, until the edges are caramelized and golden brown.
6. Remove from the oven and sprinkle with fresh parsley. Season with a pinch of salt to taste and serve warm.

Tips

• For extra caramelization, cut carrots into similar-sized pieces and make sure they're fully dry before tossing with oil.
• Swap paprika for smoked paprika to add a deeper, smoky flavor dimension.
• These roasted carrots make a great meal-prep side — they reheat well in a 350°F oven for 5 minutes.
• Try finishing with a squeeze of lemon juice or a drizzle of tahini for a Middle Eastern twist.