Food Faith Fitness · by Taylor Kiser★ 5.0 (7)
Cumin-Roasted Carrots
NUTRITION · PER SERVING55M COOK
CAL 6%·PRO 5%
CARBS 21G72% OF CAL
6G FIBER0G ADDED10G INTRINSIC5G OTHER10G TOTAL SUGAR
FAT 4G29% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Carrots roasted with toasted cumin and coriander until caramelized and crispy. Aromatic and slightly spiced, this vegan side pairs well with any main dish.
sideindian🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 16 small carrots ((1 3/4 pounds, or about 6 cups) peeled and sliced into 1/2-inch-thick pieces )
- 1 tablespoon coconut oil (melted)
- 1 1/2 tablespoon garlic (diced)
- Salt and pepper (to taste)
- Cilantro (to garnish)
At a glance
PER SERVING · TIME 55M
CAL 6%·PRO 5%
CARBS 21G72% OF CAL
6G FIBER0G ADDED10G INTRINSIC5G OTHER10G TOTAL SUGAR
FAT 4G29% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 334mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 684mg
- Calcium
- 89mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.