Roasted Carrots with Lemon and Thyme

Rated 5.0 based on 4 customer reviews
Roasted Carrots with Lemon and Thyme
Roasted Carrots with Lemon and Thyme


Mealthy Tip

To cut down on prep time, toast and grind the coriander and cumin seeds in advance. In fact, you will love having these seeds on hand for other recipes as well! For perfect caramelization, place the carrots cut-side down in the baking pan. You will love the beautiful color that forms on the surface.

Nutrition Facts

Per Serving: 42 calories; 4g fat; 3.2g carbohydrates; 0g protein; 0mg cholesterol; 8mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 42 Calories from Fat32
% Daily Value*
Total Fat 4g 5%
Saturated Fat0g 2%
Trans Fat0.0g
Polyunsaturated Fat0.4g
Monounsaturated Fat2.5g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 3.2g 1%
Dietary Fiber1g 4%
Protein 0g
Vitamin A40% Vitamin C20%
Calcium1% Iron2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Steve Failows

Steve Failows says:

The toasted coriander and cumin was an awesome compliment to the roasted carrots, I never really cooked with coriander before but I'll definitely be trying it out in more dishes in the future.

Image of Queen  Foodie

Queen Foodie says:

Tasty little side dish. I love to use coconut oil instead of olive oil because it helps bring out the natural sweetness in the carrots.

Image of Nick Myott

Nick Myott says:

I took the above recommendation for coconut oil and think it paired really well with the cumin and coriander. I also used the colorful carrots from Trader Joe's for a company Fall potluck, it was a huge hit!!

Image of Kat M

Kat M says:

This recipe is so simple, but fantastic! The cilantro in my garden had gone to seed — some of it awhile ago, so those seeds were dried and brown, but other seeds were still green and fresh. I pulled some of both and toasted/crushed as instructed. It was great!