Carrots are one of my favorite vegetables to eat, especially in the summer time. You can have them with hummus, roast them, season them with many spices, the possibilities are endless. Lately, I have been enjoying roasting my carrots and seasoning them with turmeric and cumin for, not only a spicy and delicious, but also an extra healthy anti-inflammatory dish! They are easy to make, only a few ingredients, and will make your meal fun and delicious that you will be wanting them every day!
Turmeric and cumin are wonderful spices to give your dish a more Indian vibe plus they have many amazing health benefits! Like I stated in my ‘3 Ingredient Turmeric Quinoa‘ article awhile back, turmeric promotes anti-inflammation (inflammation causes joint pain, acne, cause gut problems, and makes losing weight hard, just to name a few things). It also promotes heart health and detoxes your body! Plus when you pair cumin with turmeric, it helps promote the turmeric to work these benefits more! Also they taste fantastic together.
For this recipe you will only need 4 ingredients, carrots, turmeric, cumin, and extra virgin olive oil. With little prep and cook time, this recipe is perfect for when you are trying to make dinner in a hurry. I enjoy serving them with chicken, steaks, salads, or with this quinoa recipe! This healthy dish is the perfect side for any meal you are preparing plus even this pickiest of eaters will enjoy them!
Turmeric Roasted Carrots
- Carrots (around 1 Ib)
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Tsp. Ground Turmeric
- 1 Tsp. Cumin
- Preheat oven to 400 degrees
- Peel carrots and cut them into about 1 inch thick slices
- Mix carrots and all remaining ingredients in a bowl together until well coated
- Place carrots on a baking sheet
- Roast carrots in the oven for 20-25 minutes, until lightly brown
- Serve as desired