Rosemary and Cumin Roasted Carrots
These Rosemary and Cumin Roasted Carrots are packed with warm, aromatic flavors and a touch of sweetness. Perfectly roasted, they're a vibrant and delicious side dish for any meal!
Equipment
- Large baking sheet
- Mixing Bowl
- Sharp Knife
- Spatula
- Measuring Spoons
Ingredients
- 2 pounds assorted carrots choose a mix of colors for visual appeal
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 2 teaspoons fresh rosemary finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Instructions
- Begin by preheating your oven to 425°F (220°C). A hot oven is crucial for achieving that perfect caramelization on the carrots.
- Wash and peel the assorted carrots. Cut them into uniform pieces, approximately 1 to 2 inches long. This ensures they cook evenly.
- In a mixing bowl, combine the olive oil, pure maple syrup, finely chopped rosemary, ground cumin, ground cinnamon, and kosher salt. Whisk these ingredients together until well blended.
- Add the prepared carrots to the bowl with the seasoning mixture. Toss until the carrots are evenly coated with the aromatic blend.
- Spread the seasoned carrots evenly on a large baking sheet. Make sure they are in a single layer to allow for proper roasting.
- Place the baking sheet in the preheated oven and roast the carrots for 25-30 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.
- Once the carrots are beautifully roasted, remove them from the oven and let them cool slightly before serving. Enjoy your Rosemary and Cumin Roasted Carrots as a fantastic side dish or a delightful addition to any meal!
Notes
- Use a single layer on the baking sheet to ensure proper roasting and caramelization.
- Substitute maple syrup with honey or agave syrup for a different sweetness profile.
- Leftovers freeze well for up to three months; reheat in the oven before serving.