Roasted Carrots Maple Cumin

The smell of cumin hitting hot olive oil always pulls me into the kitchen. My roommate used to make these carrots on Tuesday nights when we needed something comforting but fast. The way the maple syrup bubbles and caramelizes in the oven turns ordinary vegetables into something that feels like a treat.

I brought these to a friendsgiving once when I was running late and forgot my contribution. The host laughed when I pulled a sheet pan of carrots from the oven. They disappeared before the turkey even hit the table.

Ingredients

• 1 lb carrots: Look for carrots that feel heavy and firm. Thinner carrots roast more evenly. If yours are thick at the top, slice them in half lengthwise so everything cooks at the same pace.
• 2 tbsp olive oil: This helps the spices cling and promotes even browning.
• 2 tbsp pure maple syrup: The real stuff matters here. Fake maple syrup never caramelizes quite right.
• 1 tsp ground cumin: Toast your cumin in a dry pan for 30 seconds before using. The aroma difference is worth the extra step.
• 1/2 tsp sea salt and 1/4 tsp black pepper: Start here. You can always add more after roasting if needed.
• 2 tbsp fresh parsley and 1 tsp toasted sesame seeds: The parsley brightens everything up. Sesame seeds add a nice nutty crunch that plays well with the earthy cumin.

Instructions

Get your oven ready:

Preheat to 425°F. Line a baking sheet with parchment paper. Trust me on the parchment. The maple syrup gets sticky and cleanup is no fun without it.

Coat the carrots:

Toss everything together in a large bowl. Use your hands. You can feel when each carrot is evenly coated better than with a spoon.

Arrange for roasting:

Spread carrots in a single layer. Crowding the pan steams instead of roasts. Use two pans if needed.

Roast until caramelized:

Cook for 25 to 30 minutes. Flip them halfway through. You want tender carrots with some browned edges where the maple syrup has concentrated.

Finish and serve:

Transfer to a platter while still hot. Sprinkle with parsley and sesame seeds if using. Serve warm.

Save to Pinterest

My partner now requests these carrots instead of mashed potatoes. I never thought simple roasted vegetables could feel like a proper side dish until this recipe entered my rotation.

Choosing the Best Carrots

Carrots with their greens still attached tend to be fresher. If the greens look wilted, the carrots have probably been sitting around. Bagged baby carrots work too but they often have a weird waxy coating. Whole carrots you peel yourself taste better.

Making It Your Own

Rainbow carrots make this dish look stunning on the table. The purple ones fade during roasting but still look beautiful. A pinch of chili flakes in the glaze cuts through the sweetness if you prefer some heat.

What to Serve With Roasted Carrots

These pair with almost anything. Roasted chicken, grilled salmon, or even a simple lentil dal. The sweetness balances spicy main dishes perfectly.

• Try them alongside a spicy curry or chili
• Add to grain bowls with quinoa and chickpeas
• Top with crumbled feta for a salty contrast

Save to Pinterest

Simple side dishes often become the recipes I return to most often. These carrots have earned their permanent place in my regular rotation.

Common Questions

→ What type of carrots work best?

Fresh, firm carrots peeled and cut into sticks or rounds roast evenly and develop a tender texture.

→ Can I adjust the sweetness level?

Yes, simply vary the amount of maple syrup to make it more or less sweet according to taste.

→ Is roasting the best cooking method here?

Roasting enhances the natural sugars, creating a caramelized exterior while keeping the carrots tender inside.

→ What does cumin add to the dish?

Cumin provides a warm, earthy aroma that complements the sweetness of the maple glaze wonderfully.

→ Can the garnish be modified?

Fresh parsley adds brightness and toasted sesame seeds contribute a nutty crunch; both can be omitted or replaced depending on preference.