Maple Cumin Roasted Carrots
These Maple Cumin Roasted Carrots are the easiest macro-friendly side dish to whip up and complement so many of your favorite protein recipes!
Servings: 4
Calories: 126kcal
Ingredients
- 1 ½ lb carrots, sliced diagonally into coins (705g)
- 1 Tbsp olive oil (15g)
- 2 tsp cumin
- 2 tsp dried parsley
- 1 tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp pure maple syrup (15g)
- Fresh parsley, chopped
- 2 Tbsp crumbled goat cheese (14g)*
- Lemon zest, optional
Instructions
- Preheat the oven to 425°F. Slice your carrots into diagonal coins (peeling is optional; I like the skin).
- Lay cut carrots on a large sheet pan, making sure not to crowd. Spray with 15 grams (1 Tbsp) of olive oil, sprinkle with dry spices, then toss well.
- Roast for 10 minutes. Then remove from the oven and turn it to broil. Drizzle carrots with 1 Tbsp of pure maple syrup (use honey if you don’t have it!). Broil for another five minutes, making sure not to burn.
- Remove from the oven and transfer to a dish. Sprinkle with 2 Tbsp crumbled goat cheese, fresh parsley, and optional lemon zest. (There’s no zest in my photos, but we love to add it!)
Notes
*The goat cheese is so minimal and only adds 2.5 fat to the whole recipe. So no big deal if you choose to skip! You’ll save a smidge of fat.
MFP: Lillie Eats and Tells Maple Cumin Roasted Carrots