4.5 from 6 votes
Rosemary and Cumin Roasted Carrots
Rosemary and Cumin Roasted Carrots are a fabulously herby side dish, great to go alongside any main entrée!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
3
Servings
Calories:
146 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds carrot assorted colors
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 2 teaspoons rosemary finely chopped, fresh
- 1 teaspoon cumin ground
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees F.
- Wash the carrots and pat them.
- Slice carrots diagonally (you can peel them first if you’d like. I left the peel on) and place in a large mixing bowl.
- Add the remaining ingredients to the bowl and using your hands, toss everything together until all of the carrots are coated.
- Spread the sliced carrots over one large baking sheet (or two small), and roast in the oven for 25 to 30 minutes, or until carrots are golden-brown and softened. Stir the carrots with a spatula once half-way through the roasting process.
- Serve roasted carrots with your favorite entrée.
Cup of Yum
Nutrition Information
Serving
1Serving (of 3)
Calories
146kcal
(7%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
9g
(14%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 3 Servings
Amount Per Serving
Calories 146
% Daily Value*
| Serving | 1Serving (of 3) | |
| Calories | 146kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.