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Coconut Cumin Roasted Carrots

These Cumin Roasted Carrots are roasted in coconut oil and spices for an easy, healthy side dish that is naturally gluten free, vegan and paleo!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 -4
Calories 111.3kcal
Author Taylor


  • 16 Small Carrots, peels and slice 1/2 inch thick (1 3/4 lb or about 6 cups)
  • 2 tsps Coriander seeds
  • 2 Tsps Cumin Seeds
  • 1 Tbsp Coconut Oil melted
  • 1 1/2 Tbsp Garlic diced
  • Salt and Pepper
  • Cilantro to garnish


  • Preheat your oven to 400 degrees.
  • Heat a small pan to medium/high heat (do not spray with cooking spray or oil) and toasted the coriander and cumin seeds, stiring constantly, until lightly golden and aromatic, only about 1 minute (they burn quickly!)
  • Crush the toasted seeds and set aside. *
  • In a large bowl combine the carrot, melted coconut oil and garlic. Stir in the crushed seeds and mix well until the carrots are evenly covered.
  • Pour the carrots onto a large baking pan so that they are in one layer and have space between each stick. Sprinkle with salt and pepper.
  • Bake until golden brown and crispy, about 30-40 minutes, stirring every 15-20 minutes.
  • Garnish with cilantro and devour!


* I find it the easiest to use the bottom corner of a glass cup to crush the spices.


Calories: 111.3kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3.7g | Saturated Fat: 2.9g | Monounsaturated Fat: 0.2g | Sodium: 176.5mg | Potassium: 639.4mg | Fiber: 5.6g | Sugar: 9.5g | Vitamin A: 481.3IU | Vitamin C: 19.7mg | Calcium: 6.6mg | Iron: 3.3mg