Home - Vegetables - Roasted Carrots with Cumin and Lime

Roasted Carrots with Cumin and Lime

This post may contain affiliate links. Please read my disclosure policy.

A fresh, simple recipe for tangy, sweet roasted carrots, seasoned with honey, cumin, smoky paprika,  fresh lime and chopped mint. 

Roasted Cumin-Lime Carrots

The humble carrot could easily be the most overlooked vegetable (next to celery, perhaps).

Is it because carrots are so dependable they seem a bit…well, ordinary?

Even in kitchens where little actual cooking goes on, you’ll probably find some carrots forgotten in the back of the fridge.

Hopefully this easy recipe will offer a solution for what to do with carrots.

Rather than waiting until your carrots grow whiskers and go limp in the vegetable bin, grab this recipe and get on board the roasted carrot train!

Roasted Cumin-Lime Carrots

These whole oven-roasted carrots couldn’t be simpler to throw together (we love that).

During roasting, the natural sugars in carrots concentrate.

That sweetness pairs so perfectly with sparky acidity from lots of fresh lime (including the grated zest, and a bold spice mix of cumin, coriander and smoky paprika.

A bunch of roasted carrots on a sheet pan, topped with mint, lime and feta cheese.

Are roasted carrots healthy?

I’ve trained my kids to think of fresh carrots as something to snack on instead of chips or other junk.

But, while raw carrots taste so good and crunchy, they’re actually more nutritious cooked.

Cooking breaks down the cellulose in vegetables so they are a bit more digestible, but the healthy beta-carotene in carrots also needs fat in order to be absorbed.

Roasting baby carrots in olive oil, spices and a bright hit of lime juice is the perfect way to get all the healthy benefits, and so delicious too.

A bunch of roasted carrots on a white serving platter, topped with mint, lime and feta cheese.

The recipe is pretty unfussy to make, but the one thing I highly recommend is seeking out super-fresh carrots.

You know those foot-long, ginormous carrots grocery stores like to pile up in a bin?

They sometimes have Grand Canyon-size cracks, and their greens were probably lopped off months ago.

Forget about ’em! Who knows how long they’ve been hanging around in storage?

The kind of carrots I’m talking about come in bunches, sweet orange babies you can take home with their fresh green tops still attached.

A bunch of roasted carrots on a white serving platter, topped with mint, lime and feta cheese.

How to roast carrots:

  • Carrots roast best in a moderately hot oven, preheated to 400 degrees.
  • Arrange the carrots in one layer on a parchment-lined baking sheet.
  • Coat them evenly with oil and seasonings by gently shaking the pan back and forth, or tossing with a pair of tongs.
  • Test the carrots for doneness by gently poking with a skewer or point of a small knife — they should be tender at the center.

Roasted Carrots with Cumin and Lime

Karen Tedesco
Simple, healthy recipe for roasted carrots seasoned with spices, fresh lime and a touch of honey. An easy side dish and a family favorite all year round.
Print Pin
4.8 from 5 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Vegetables
Cuisine Vegetarian
Servings 4 servings

Ingredients

  • 1 ½ pounds (680 g) bunched carrots, about 1-inch diameter, with fresh green tops, peeled if you like
  • 2-3 fresh limes
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 tablespoon (15 ml) honey, agave or maple syrup
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon whole cumin seeds
  • ¼ teaspoon ground coriander
  • ¼ teaspoon smoked paprika
  • 2 green onions, thinly sliced
  • Small handful fresh mint leaves, chopped
  • ¼ cup crumbled feta cheese, optional

Instructions 

  • Heat oven to 400 (200C) degrees. Line a rimmed baking sheet with a piece of parchment paper for easier clean up.
  • Trim the leafy tops off the carrots if you like (you can use them to make pesto if you enjoy their flavor).
  • Grate 1 of the limes on a rasp grater like a Microplane and put the zest in a small bowl. Slice the limes in half and squeeze them into the bowl until you get 1/4 cup fresh juice. Reserve 2 lime halves for roasting.
  • Stir the olive oil, honey, salt, cumin, cumin seeds, coriander and paprika into the bowl.
  • Arrange the carrots on a baking sheet and pour the lime juice mixture over, rolling them around to coat. Put the lime halves on the pan, cut side down.
  • Roast 20-25 minutes, until the carrots are just tender when poked with the tip of a small knife and beginning to turn golden in color. Squeeze the roasted limes over the carrots and scrape up any caramelized juices.
  • Transfer to a serving plate and sprinkle with the green onions, mint and feta cheese.

Notes

  • If your carrots are larger than 2-inches in diameter, slice them in half vertically before roasting.
  • Omit the cheese and use agave nectar or maple syrup to make this recipe vegan.
  • Chopped cilantro and/or Italian parsley is a perfect sub for the mint.

Nutrition

Serving: 1g | Calories: 174kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 531mg | Potassium: 465mg | Fiber: 6g | Sugar: 12g | Vitamin A: 23634IU | Vitamin C: 15mg | Calcium: 121mg | Iron: 2mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

44 Comments

  1. These look beautiful and delicious.
    Wow, beautiful carrots! I love the design of your blog! I’ll be back to see what other tasty recipes you come up with!! I just had to come back and tell you what a smashing success these were. I cut my not-as-cute-as-yours carrots into 3-inch slender sticks and roasted them. We had them with salmon fillets simply baked with shallots and lemon on top. (In the same oven, for the last 10 minutes with carrots.) They were perfect together! This is a definite keeper. Loved them!!

  2. Fabulous dish! Served it with Vindaloo Mahi Mahi, Mango, Avocado & Red Pepper Salsa and Steamed Green Beans…will make again very soon.

  3. This recipe looks delish…..can’t wait to try it.
    PS. very nice picture of yourself….very natural.

  4. Hi Jenn. So sorry about that! I just installed a new design for the site and still working on getting all the recipes in the new template. I’ve added the recipe back and now it’s printable! Cheers.

  5. This is a fantastic recipe—simple, elegant, and healthy. Thanks!

    I have this recipe pinned on Pinterest, and I even have it featured on my site in my “Healthy Eats” section.

  6. Waiting till after the carrots are cooked then adding the lime would work better. Heat breaks down the lime flavor.

  7. This sounds delicious! I can’t wait to try it. Carrots are one of my favorite foods, but I usually only eat them raw. This will be a great reason to eat them cooked.

  8. This sounds delicious! I can’t wait to try it. Carrots are one of my favorite foods, but I usually only eat them raw. This will be a great reason to eat them cooked. Thanks for the great recipe!

  9. I made these for dinner last night for my picky boyfriend who doesn’t really like carrots, and he loved them. Thanks for a great recipe 🙂

  10. I just had to come back and tell you what a smashing success these were. I cut my not-as-cute-as-yours carrots into 3-inch slender sticks and roasted them. We had them with salmon fillets simply baked with shallots and lemon on top. (In the same oven, for the last 10 minutes with carrots.) They were perfect together! This is a definite keeper. Loved them!! <3

    1. Jess, Alyce and Lauren – thanks for stopping and your comments – so nice.

      Nichole, it makes my day to hear that you made the carrots, and it sounds like you had delicious meal along with the salmon! Thanks for letting me know.

      Also, I wanted to add that I found my baby carrots at Whole Foods since the farmer’s market hasn’t started here yet. It’s very possible that your own grocery store will have them, too.

  11. I am so fiending for fresh vegetables! I have a serious case of spring fever going on; I can’t wait to see little bundles of veggies at our Farmer’s Market again. I’ve a couple of those “grand canyon” carrots in my fridge leftover from making soup earlier in the week, I think I’m going to use these flavors to see if I can’t cook them into submission. Thanks for sharing. =)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.