Cumin Scented Carrots (Gluten-Free, Paleo, Nut and Seed Free)

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The cumin carrots were inspired by one of my favorite dishes  – ABC Kitchen’s carrot and snow-pea shoot salad with sunflower seeds. ABC Kitchen’s carrots are roasted in orange juice.  I had left-over champagne from the evening before so used that. Chicken or vegetable stock would work equally well.

Further Food Nutritionist Commentary:

These roasted cumin carrots are great as an addition to a salad or as a side dish for lunch or dinner! Even though carrots are considered a "starchy vegetable", one serving of these cumin carrots only has 12g carbs - 4g being fiber, and another 4g being natural sugars! Carrots are also known for their vitamin A content, specifically, the form of Vitamin A that provides their orange color, Beta Carotene. Beta Carotene is best known for its contribution to eye health but also acts as an antioxidant by protecting the body from free radicals!

By Liz Lederman

Cumin Scented Carrots (Gluten-Free, Paleo, Nut and Seed Free)

  • Prep Time: 5-10 minutes
  • Cook Time: 35 minutes
  • Servings: 4

Ingredients

1 pound of assorted colored baby carrots, trimmed
2 tablespoons EVOO
sea salt
1 teaspoon ground cumin
5 cinnamon sticks
1/2 teaspoon ground cinnamon
10 leaves of lemon basil, torn
1/2 cup organic chicken stock/wine/champagne

Instructions

  1. Heat oven to 375F. Drizzle olive oil on roasting pan.
  2. Peel baby carrots and cut lengthwise. If using regular carrots, cut the length so they are 2 inches long. Add to heated roasting pan. Throw all herbs over carrots and dust with sea salt. Mix well so that the carrots are lightly coated in the ground cumin and cinnamon.
  3. Roast carrots for 15 minutes. Add liquid to prevent carrots from sticking. Continue cooking for 20 minutes or so until carrots are golden.
  4. Remove from oven and place in a serving bowl. Dust with more sea salt as desired. Add cinnamon sticks over carrots.
Heat oven to 375F. Drizzle olive oil on roasting pan. Peel baby carrots and cut lengthwise. If using regular carrots, cut the length so they are 2 inches long. Add to heated roasting pan. Throw all herbs over carrots and dust with sea salt. Mix well so that the carrots are lightly coated in the ground cumin and cinnamon. Roast carrots for 15 minutes. Add liquid to prevent carrots from sticking. Continue cooking for 20 minutes or so until carrots are golden. Remove from oven and place in a serving bowl. Dust with more sea salt as desired. Add cinnamon sticks over carrots.

Nutrition Information

Per Serving: Calories: 107; Total Fat: 8 g; Saturated Fat: 1 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 123 mg; Potassium: 254 mg; Carbohydrate: 12 g; Fiber: 4 g; Sugar: 4 g; Protein: 1 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 12%; Iron: 9%; Calcium: 5%

Spice these baby carrots up by sprinkling some Daily Turmeric Tonic on them!

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