Joy Bauer Weight Loss

RecipeRoasted Cumin Carrots

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Nutrition Facts
Amount per Serving
  • Calories: 110
  • Protein: 1 g
  • Total Fat: 7 g
    • Unsaturated Fat: 6 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 12 g
  • Dietary Fiber: 4 g
  • Total Sugar: 5 g
    • Natural Sugar: 5 g
    • Added Sugar: 0 g
  • Sodium: 370 mg

This simple but subtly flavored dish is the perfect side for most mains, from chicken to fish to lean beef. It’s fancy enough for a family holiday but easy enough for a regular weekday dinner.

  • Prep time
  • Total Time
This recipe makes 4 servings
Ingredients:
  • 12 carrots, peeled and cut in half lengthwise and then in half crosswise (or use large store-bought baby carrots)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
Preparation:

Preheat oven to 425˚.

Place carrots in large zip-top bag (or mixing bowl), add oil and mix around to combine. 

Mist large baking sheet with nonstick oil spray and spread carrots on top in single layer. Mist carrots with additional oil spray and sprinkle on salt and pepper. 

Cook for 10 minutes in the oven. 

In a small bowl, mix remaining seasonings together (thyme, cumin, turmeric and paprika). Sprinkle over carrots, place back in oven and cook for an additional 10 to 15 minutes. Season with additional salt and pepper to taste and enjoy!  

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Nutrition analysis courtesy of Genesis® R&D