Oven Roasted Carrots with Cumin, Coriander, and Cinnamon

If you’re looking for a Thanksgiving side dish, try this Roasted Carrots with Cumin, Coriander, and Cinnamon. The natural sweetness of the carrots is enhanced by the warm notes of cumin, coriander, and cinnamon.

I often make this when I want something that feels both hearty and wholesome. The balance of sweet and savory makes it a perfect match for a variety of meals, from casual weeknights to holiday spreads.

Oven Roasted Carrots Recipe

Key Ingredients

Carrots: You should cut carrots into even sticks or coins. This helps them roast evenly and get nicely caramelized around the edges.

Cumin and coriander: Cumin adds a warm, slightly smoky flavor, while coriander brings a little brightness. I always use them together because the flavors balance each other out nicely.

Cinnamon: You only need a little cinnamon to add some warmth without making the carrots taste sweet or like dessert. It might not seem like much, but the dish doesn’t taste quite the same without it.

Tips & Tricks

Don’t crowd the carrots on the pan: If they’re packed too close together, they steam instead of caramelizing around the edges. Use a large sheet pan and spread them out, even if they look a little sparse.

Cut the thicker ends of the carrots in half lengthwise: Carrots are wider at one end, so those pieces can be much thicker than the thinner ones. I split the thicker ends in half so the sticks are more even and cook at about the same rate.

Here’s how I made the roasted carrots with cumin, cinnamon, and coriander.

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Roasted Carrots with Cumin, Coriander, and Cinnamon

Sweet roasted carrots are elevated with warm spices like cumin, coriander, and a hint of cinnamon. Simple, affordable, and bursting with flavor.

⏱ Prep 10 min🔥 Cook 25 min⏰ Total 35 min🟢 Easy🍽 Side Dish🌍 American, Middle Eastern

Rate this recipe ★★★★★

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Ingredients

Servings:

− 4 +

US Metric

• 1 lbcarrots (peeled and cut into sticks or coins)
• 2 tbspolive oil
• 1 tspground cumin
• 1 tspground coriander
• 1/2 tspground cinnamon
• 1/2 tspsalt
• 1/4 tspblack pepper
• 1 tbspfresh parsley (chopped, optional for garnish)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, toss carrots with olive oil, cumin, coriander, cinnamon, salt, and pepper until evenly coated.
3. 3Spread carrots in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
4. 4Transfer to a serving dish and garnish with chopped parsley if desired. Serve warm.

Nutrition per serving

120

cal

14g

carbs

7g

fat

7g

sugar

230mg

sodium

📌 Notes

• Carrots can be roasted whole or sliced; adjust cooking time accordingly.
• Toast the spices lightly in oil before tossing for an extra flavor boost.
• Can be made ahead and reheated; drizzle with a little extra olive oil to refresh.

By Sam

How to Pair

The dish can be enjoyed alongside roasted chicken, grilled lamb chops, or baked salmon for a well-rounded main course. It pairs beautifully with tenderloin steak too.

For a vegetarian spread, serve it next to quinoa pilaf, herbed couscous, or a creamy lentil stew. The spices also work wonderfully with a chickpea salad or a savory mushroom risotto.