Rosemary and Cumin Roasted Carrots
Rosemary and Cumin Roasted Carrots are a fabulously herby side dish, great to go alongside any main entrée!
Servings: 3 Servings
Calories: 146kcal
Ingredients
- 2 pounds carrots assorted colors
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 2 teaspoons fresh rosemary finely chopped
- 1 teaspoon ground cumin
- 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.
Nutrition
Serving: 1Serving (of 3) | Calories: 146kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Fiber: 4g | Sugar: 10g