Lemon Cumin Roasted Carrots
Prep time
Cook time
Total time
A simple roasted vegetable side dish to accompany any protein or be added to a salad.
Created for you by:
Recipe type: Side Dish
Yield: 4 servings
  • 1 dozen carrots, parsnips or mix of both
  • 1 lemon, juiced (About ¼ cup lemon juice)
  • 1 Tbsp olive oil or ghee
  • ½ tsp cumin seeds, ground
  • ½ tsp coriander seeds, ground
  • ¼ tsp sea salt (or more to taste)
Make It Like So
  1. Preheat oven to 350.
  2. Cut off tips and ends of carrots/parsnips and slice in half lengthwise. Place in mixing bowl.
  3. In a small bowl, stir together lemon juice, oil, ground cumin and coriander, and sea salt.
  4. Pour marinade over vegetables and toss.
  5. Lay vegetables out in a single row on a parchment-lined baking sheet and drizzle any remaining marinade over top of them.
  6. Place in the oven and roast for 40-50 minutes, until veggies are lightly browned and crispy at the edges.
  7. Serve warm or at room temperature.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/lemon-cumin-roasted-carrots/