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.

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.

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

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

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Calories: 120 kcal per serving
• Cuisine: American / Middle Eastern inspired
• Course: Side Dish

Ingredients

• 1 lb carrots, peeled and cut into sticks or coins
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

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

Nutrition (per serving)

• Calories: 120 kcal
• Protein: 1 g
• Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 230 mg

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.