Cinnamon & Cumin Carrots

Andy Anderson !


With colder weather on the way, it’s nice to have some comforting side dishes that are relatively easy to make, and taste good to boot. These baked carrots are a versatile side dish, and are at home with fish, poultry, or beef. And with the incorporation of a bit of cinnamon, is a perfect accompaniment to your festive holiday table. Plus their bright orange color adds a dash of festive color. This dish has been one of my Thanksgiving staples for many years, and they always disappear by the end of the meal.

★★★★★ 10 votes
15 Min
25 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
I often enjoy carrots as a side dish. So when I saw this recipe,  it just looked like a great new way to serve carrots!  I was not disappointed. 

I prepared more than we would eat and I'm glad I did. The leftovers served as a great snack for me the next day.


10 medium
carrots, about 1 pound
1 1/2 Tbsp
coconut oil, organic if possible
salt & freshly ground black pepper, to taste
1/4 tsp
cinnamon, ground
1/2 tsp
cumin, ground
1 Tbsp
parsley, italian variety (for garnish)


1Place a rack in the middle position, and preheat the oven to 400f (205c).
2Peel the carrots and cut on the bias into 1/2-inch thick ovals, and then place in a large mixing bowl.
3Add the dry spices (salt, pepper, cinnamon, and cumin) to a small saucepan, and cook over medium heat until they smell fragrant, about 5 -7 minutes. Do not let them burn.
4Chef’s Note: Heating up dry spices is a way to bring out their essential oils, and hence their flavors. The process is called blooming.

Chef's Tip: If you can get Vietnam cinnamon, do so.
5Take the saucepan off heat, and then add the coconut oil, and allow the oil to melt into the spices. Mix together thoroughly with a wooden spoon.
6Add the spice mixture to the bowl containing the carrots, and toss until the carrots are completely coated.
7Line a baking sheet with parchment, and then spread the carrots out in a single layer.
8Bake in the preheated oven, until the carrots soften, and begin to brown, about 20 – 25 minutes.
9Plate the dish, and then sprinkle on the chopped parsley.
Serve immediately.
10As I've mentioned before this is one of my regular dishes, served at Thanksgiving. And when I use this dish in one of my catering jobs, I always get asked for the recipe.

Simple and delicious.

Keep the faith, and keep cooking.

About Cinnamon & Cumin Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy