Ingredients
Scale
- 1 lb rainbow or regular baby carrots (see FAQs & Notes + Variations)
- 1 tsp ground cumin
- 1/2-1 tsp red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1-2 tbsp brown sugar (see FAQs & Notes)
- 1/2 an orange (about 2-3 tbsp), juiced
- 2 tbsp extra virgin olive oil
- 4-5 sprigs of cilantro/coriander leaves, chopped, for garnishing
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- If using carrots with tops, trim the greens to about ½ inch. Rinse and pat dry.
- Add all the ingredients, except the cilantro, to a large mixing bowl and toss to combine everything well.
- Spread the carrots out in a single layer on the prepared baking sheet.
- Roast for 30-40 minutes, tossing once halfway through, until tender with slightly caramelized edges. They should be fork-tender but still have a bit of bite.
- Transfer to a serving platter.
- Garnish with fresh herbs like chopped cilantro/coriander leaves and serve warm or at room temperature.