Roasted Carrots with Lemon and Thyme

Name: Roasted Carrots with Lemon and Thyme
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 bunch carrots, halved lengthwise; ½ teaspoon coriander seeds; ½ teaspoon cumin seeds; 1 lemon, sliced into ¼-inch rounds; 2 tablespoons olive oil; 5 to 7 sprigs fresh thyme

Dani McReynolds

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Roasting carrots brings out their natural sweetness. Lemon and thyme contribute bright, fresh flavors for a great side dish any time of year. This preparation also includes the flavorful addition of coriander seeds and cumin seeds into the dish. Start by lightly toasting them in a dry skillet until aromatic to release their full flavor potential. This recipe is a great side dish for poultry or pork dishes. Great for those following the Paleo diet!

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Directions

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

Amount Per Serving
Calories 42		Calories from Fat 32
% Daily Value*
Total Fat 4g		5%
	Saturated Fat 0g	2%
	Trans Fat 0.0g
	Polyunsaturated Fat 0.4g
	Monounsaturated Fat 2.5g
Cholesterol 0mg		0%
Sodium 8mg		0%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 1g	4%
	Sugars 0.9g
Protein 0g

Vitamin A 40%		Vitamin C 20%
Calcium 1%		Iron 2%

* 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

Tagged:

Weeknight Casual Party Date Night Oven Sides Lemon Snacks Carrots Thyme Vegetarian Paleo Vegan Appetizers No Meat Whole 30 Easter Spring Low Fodmap

Reviews

5.0out of 5 Stars

(4 Reviews)

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What others are saying

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.

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.

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!!

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!