Roasted Carrots with Cumin-Orange Butter
Prep time
Cook time
Total time
Fresh carrots are extra yummy with this flavorful cumin and orange butter.
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 3-4
  • ~ 1 lb. fresh, young carrots
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
Cumin & Orange Butter
  • 2 Tb. unsalted butter, softened
  • ¼ tsp. cumin
  • 1 tsp. orange zest
  • Small squeeze of orange juice
  • Pinch kosher salt
  1. Heat oven to 375 degrees.
  2. Combine all the butter ingredients in a small bowl and mix to combine well (the orange juice will make the mixture soft, but that's ok - it adds wonderful flavor); set aside until ready to use.
  3. Wash carrots, peel and trim off tops (if applicable). Optional - leave some small stems because they make the finished dish even prettier.
  4. Spread carrots onto a metal rimmed baking sheet. Sprinkle with enough olive oil to coat them, but not have them swimming in oil (about 1-2 Tb.). Sprinkle with a little salt and pepper; toss to coat thoroughly, then ensure they're all in one layer.
  5. Roast for 20-30 minutes, depending on size, until tender when tested with the point of a knife.
  6. Remove from oven and transfer to a serving plate.
  7. Optional - dot each carrot with some of the Cumin & Orange Butter. Sprinkle with a pinch of finishing salt (Maldon, other) and/or minced parsley.
If you can't find young, small carrots, user medium size carrots, but cut them lengthwise so they're uniform in size and cook evenly.
Recipe by My Delicious Blog at