Matt Frazier, Stepfanie Romine

Cumin-Citrus Roasted Carrots

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Preparation info
  • Serves:

    4 to 6

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life
The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Carrots have a lot of natural sweetness, and roasting them really highlights this quality. Here, we add a combo of lime and orange juice plus smoky cumin for an oil-free sauce with no need for added sugar.

Ingredients

  • 8 large carrots, sliced into ½-inch (13 mm) rounds
  • ¼ cup (60 ml) orange juice

Method

  1. Preheat the oven to 400°F 200°C).
  2. Place the carrots in a large baking dish, then add the orange juice, broth, cumin, and turmeric. Season with salt and pepper.
  3. Bake, uncovered, until the carrots are lightly browned and the juices have reduced