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Lemon Cumin Roasted Carrots Recipe

Lemon Cumin Roasted Carrots

  • Author: Meghan Telpner
  • Total Time: 55 mins
  • Yield: 4 servings 1x


A simple roasted vegetable side dish to accompany any protein or be added to a salad.


  • 1 dozen carrots, parsnips or mix of both
  • 1 lemon, juiced (about 1/4 cup lemon juice)
  • 1 Tbsp olive oil or ghee
  • 1/2 tsp cumin seeds, ground
  • 1/2 tsp coriander seeds, ground
  • 1/4 tsp sea salt (or more to taste)


  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.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Side Dish