Roasted Cumin Carrots
I often serve this kid-friendly side dish for simple family dinners, or while having guests over. The sprinkle of lemon juice is optional, but if you have it on hand it’s delicious!
Guest recipe by Stephani Jenkins
Ingredients:
1 pound carrots
1/2 tablespoon cumin
1/4 teaspoon cinnamon
coconut oil
salt and pepper, to taste
Sprinkled lemon juice and chopped parsley, optional after baking
Directions:
Preheat oven to 400 degrees Fahrenheit.
Chop the carrots into match sticks, then pile them on a baking sheet. Drizzle with coconut oil (if carrots just came from the fridge, pop them in the preheating oven to warm up a little before adding coconut oil). Sprinkle with spices and use your hands to toss everything together until carrots are evenly coated (be careful of the hot pan). Arrange them in a single layer on the baking sheet.
Bake for 15-20 minutes, until edges are lightly browned.
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I have seen this recipe posted on other recipe sites also, but not with lemon juice. Will definitely try the lemon juice. Also, on the other sites, it is listed as 1/2 teaspoon cumin. This recipe calls for 1/2 tablespoon. Is that an error or do you really use a 1/2 tablespoon of cumin.
When I made the recipe last night with the smaller amount of cumin, both my 9 year old daughter and I thought the carrots needed more seasoning (including the cinnamon). I am thinking that lemon juice will also help bring out more flavors.
What would be a good replacement for cumin?
You can omit it if you want.