Cumin Lemon Roasted Carrots with Toasted Seeds
Tender roasted carrots infused with warm cumin and bright lemon zest, topped with crunchy toasted pumpkin and sesame seeds for a flavorful American side dish.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Seasoning
- Toppings
Let’s make it
Preparation
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
Main Preparation
In a large bowl, toss the carrot sticks with olive oil, ground cumin, lemon zest, lemon juice, salt, and black pepper until evenly coated.
Roasting
Spread the seasoned carrots out in a single layer on the prepared baking sheet, ensuring they are not crowded to allow even roasting.
Roasting
Roast the carrots in the preheated oven for about 25-30 minutes, turning once halfway through, until they are tender and slightly caramelized on the edges.
Toasting Seeds
While the carrots roast, toast the pumpkin and sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes. Remove from heat and set aside.
Finishing
Once the carrots are roasted, transfer them to a serving dish and sprinkle the toasted pumpkin and sesame seeds on top. Serve warm as a flavorful side dish.
Tips & notes
For the best flavor, roast the carrots until they have some browned edges but remain tender inside. Toast the seeds carefully and watch closely to prevent burning. You can substitute sunflower seeds if preferred. Serve immediately for optimal texture and taste.
Saving it for later
Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days. Keep toasted seeds separate in a dry container to maintain their crunch. Combine before serving again.
Reheating
Reheat roasted carrots gently in a 180°C (350°F) oven for 8-10 minutes until warmed through. Avoid microwaving as it can make them soggy. Sprinkle toasted seeds on top after reheating for best texture.
