Worthy of securing a spot in a holiday dinner spread but also approachable enough for a weeknight dinner table, these Oven Roasted Turmeric & Cumin Carrots are warm & spicy, tender, and comforting.
Think carrots are boring? Well, think again with these Oven Roasted Turmeric & Cumin Carrots. Warm and spicy turmeric and earthy cumin bring out the caramelized carrot flavors -- making this an easy and versatile side dish for almost every season.
Carrots are some of those vegetables that are so easy for me to take for granted. They're humble, affordable, easy-to-find, and therefore, almost always there in my crisper drawer.
But, just because someone or something is always there, does it mean that he/she/it isn't worthy of renewed attention? Or, rather, that they're worthy of a new way of seeing and appreciating them for all the benefits they bring to the table?
I would hope that I'm always striving to do the latter.
And so I set out to find a new way to make the most of these humble, but delicious veggies.
I knew I wanted to roast them and I also was in the mood to glaze them -- an homage of sorts to how I often enjoyed them as a kid.
After a quick toss with oil and salt, I roasted my carrots on high heat while I mixed up a turmeric-cumin dressing
I whisked together turmeric, cumin, vinegar, honey, oil, and a few other simple seasonings to create a warm, soothing, and just-spicy-enough concoction that complements the caramelized carrot flavors in a way I wish I could eat every day.
I hope you love these carrots enough to eat them every day, too.
These Oven Roasted Turmeric & Cumin Carrots Are...
- Ready in under 30 minutes
- A great way to enjoy veggies
- Easily made vegan
- Full of flavor
- Bursting with turmeric goodness
Get flavor and health benefits with a side dish you'll have the time to whip up for almost any dinner time.
Ingredients you need for these oven roasted carrots:
- Olive oil - a light or virgin oil is best. You can use extra virgin if that's all you have on hand, or you can choose one of the substitute oil options below.
- Carrots - we'll need 1.5 pounds for this recipe. I prefer full-size carrots because of their flavor but you can use baby carrots in a pinch.
- Honey - raw honey is my favorite if you have it. See below for my thoughts and recommendations on using other liquid sweeteners if you want to make this dish vegan!
- Rice wine vinegar - it adds a brightness to the carrots.
- Chili powder
- Ground turmeric
- Ground cumin
- Cayenne pepper - you get to choose how much you use (or if you use any!) in this dish. The amount I recommend adds a little zest to the dish without being overwhelming.
What substitutions can you do for oven roasted carrots?
Olive oil - if you don't have or don't want to use olive oil for this recipe you can substitute coconut oil or avocado oil. If you use coconut oil you will need to melt it before you toss the vegetables in it or make the dressing, however.
Honey - feel free to use agave syrup or maple syrup in place of the honey. I like the honey flavor the best, but using either of the syrups will also make this dish vegan.
Rice wine vinegar - apple cider vinegar also works well in this recipe in place of the rice wine vinegar.
Cayenne pepper - if you don't like spice you can either omit the cayenne pepper or substitute in a pinch of ancho chili powder.
Can you make these carrots vegan?
Yes, you can definitely make these carrots vegan! Just substitute in maple syrup or agave syrup in place of the honey and you're good to go!
How do you oven roast carrots?
Here are 5 easy steps to oven roast carrots:
- Preheat the oven to 425 degrees
- Coat a large baking sheet with 1-2 tablespoons olive oil
- Add the carrots to the baking sheet, sprinkle them with ¼- ½ teaspoon salt and toss them in the oil until they're evenly covered with the oil and salt
- Roast your carrots for 18-24 minutes, depending on the size you cut the carrots into, or until the carrots are tender when pierced with a fork and are goldening around the edges.
- Remove the carrots from the oven, add any seasonings or dressings (like we have in this recipe!), and serve hot!
How long do you roast carrots?
If your carrots are cut into pieces they generally will roast 18-24 minutes. You may roast them longer if your pieces are large or roast for shorter if your pieces are small.
If you're wondering about your timing, check the carrots when you stir them halfway through their cooking time and check them every few minutes during the end of their cooking time. Add extra time on in 1-2 minute increments if you want to add more time to brown or cook your carrots longer.
What type of oil is best for roasting carrots?
You can roast carrots in any high-temperature oil -- coconut oil, avocado oil, light or virgin olive oil, etc. -- but I prefer to use olive oil for this recipe. It offers a savory profile that balances out the spices so nicely.
How do you prepare and cut carrots for roasting?
The most important factor in preparing carrots for roasting is to cut them all in the same volume or size, whether that's coins, chunks, or matchstick pieces.
For this recipe we will be cutting the carrots into coin pieces. You want all the carrots approximately the same volume so cut the wide diameter parts of the carrot into thinner coins and cut the thinner diameter parts of the carrot into wider coins.
How do you prevent carrots from getting mushy when roasting?
There are two main ways to prevent the carrots from becoming mushy when we roast.
- Roast the carrots on a high temperature, or over 400 degrees Fahrenheit. I prefer to roast my carrots at 425 degrees. This high heat will help crisp them on the outside while cooking the carrots through.
- Don't overcrowd the carrots on the baking sheet. Make sure there is some space between the carrots while they roast. If the carrots are crowded, they will trap in the moisture as the carrots cook instead of letting the moisture evaporate as they cook, making them mushy.
Can you make these turmeric & cumin carrots vegan?
Yes, you can easily make these carrots vegan. Just substitute in agave syrup or maple syrup in place of the honey and you're good to go.
How do you cook with ground turmeric?
There are so many ways to cook with ground turmeric. It is a dried spice so you will often be using it like you would cinnamon or any other dried spice.
In this recipe we will be whisking it into a dressing but you can also use it to season smoothies, add into a granola recipe, or make a spice rub.
What do you serve with turmeric and cumin roasted carrots?
There are so many different ways you can serve these roasted carrots. Here are some of my favorites:
- For Thanksgiving or Christmas -- these carrots are elegant enough for a family holiday dinner without being a super complicated recipe to add to your menu
- With grilled chicken or salmon -- simple and easy!
- Top a quinoa bowl with them -- just steam up some quinoa, scoop on some black beans and roasted carrots and slice some avocado on top
- Alongside a toasted sandwich - I can see a melted and cheesy turkey sandwich going so well with these carrots!
- With a juicy burger - the bright and spicy flavors of this dish will complement the umami flavors of the burger!
And the options are pretty much endless! Have fun experimenting and let me know in the comments below what your favorite way to serve these carrots is.
Some other healthy and delicious side dish recipes you might enjoy:
- Healthy Roasted Brussels Sprouts with Figs & Manchego
- Instant Pot Cuban Black Beans
- Sauteed Zucchini & Yellow Squash
- Air Fryer Sesame Kale Chips
- Air Fryer Green Beans with Lemon
- Air Fryer Parmesan Smashed Potatoes
- Basil Pesto Spaghetti Squash Pasta
- Lacinato Kale Salad with Butternut Squash
- Diced Hash Browns
- Blistered Green Beans
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An easy and healthy side dish, these Oven Roasted Turmeric & Cumin Carrots are covered in a spicy-sweet honey glaze and ready in under 30 minutes.
Make these carrots vegan by substituting maple syrup for the honey and control the amount of heat in this dish by using only a pinch of the cayenne or omitting it entirely.
Garnish the dish with roughly chopped rosemary if you'd like and have it on hand, but don't worry if you don't have it.
- ¼ cup olive oil, divided
- 1.5 pounds carrots, cut into ¼" coins
- ½ teaspoon salt
- 1 ½ teaspoon honey
- 1 ½ teaspoon rice wine vinegar
- ¼ teaspoon chili powder
- ½ teaspoon turmeric
- ¼ teaspoon cumin
- 1 pinch - ⅛ teaspoon cayenne pepper (optional)
- 2 teaspoons fresh rosemary, chopped (optional)
- Preheat oven to 425 degrees Fahrenheit and spread 2 tablespoons olive oil on a large rimmed baking sheet.
- Scatter the carrots on the pan, sprinkle them with the ½ teaspoon salt and then toss the carrots in the oil until they are evenly covered with the oil and salt.
- Roast the carrots for 21-24 minutes, or until the carrots are cooked through and golden browned enough to your liking, stirring the carrots around on the dish halfway through.
- While the carrots roast: whisk together the remaining 2 tablespoons olive oil, honey, rice wine vinegar, chili powder, turmeric, cumin, and cayenne pepper in a small mixing bowl or measuring cup until you form a thick dressing.
- When done roasting, remove the carrots from the oven and immediately transfer them to a medium heat-safe mixing bowl. Pour the dressing over the carrots, gently toss the carrots in the dressing until they are evenly covered in it. Sprinkle rosemary on top, if using, and serve hot!
These carrots keep covered in an airtight container in the fridge for 4-5 days... if they last that long!
Amount Per Serving Calories 127Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 246mgCarbohydrates 11gFiber 4gSugar 5gProtein 1g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.