Spanish Roasted Carrots with Cumin and Paprika
This quick and easy recipe for roasted carrots with cumin and paprika will add a Spanish twist to your holiday meal! This simple side dish takes only 30 minutes to prepare.
Servings: 4 Servings
Calories: 79.34kcal
Ingredients
- 1 pound fresh carrots peeled and cut into ¼-inch slices
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cumin seeds or 1 ½ teaspoons ground cumin
- 1 teaspoon smoked Spanish paprika
- 1 head garlic separate the cloves but keep the skin on
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and slice the carrots, then dump them into a large bowl.
- Add the whole garlic cloves (with their skins on), the olive oil, and spices and mix well.
- Pour onto a foil-lined baking sheet and roast at 425°F (220°C) for 25-30 minutes, stirring halfway through.
- Serve immediately and enjoy!
Notes
- It's best to use whole cumin seeds, but you can substitute with 1 ½ teaspoons of ground cumin if needed.
- Line the baking tray with foil to make cleanup quick and easy.
- Roast the carrots a little longer if you want more color on them.
Nutrition
Serving: 1serving | Calories: 79.34kcal | Carbohydrates: 3.25g | Protein: 0.78g | Fat: 7.44g | Saturated Fat: 1g | Polyunsaturated Fat: 0.84g | Monounsaturated Fat: 5.33g | Sodium: 4.19mg | Potassium: 66.36mg | Fiber: 0.48g | Sugar: 0.16g | Vitamin A: 265.95IU | Vitamin C: 2.31mg | Calcium: 27.85mg | Iron: 1.26mg