Fall hits, and my cravings shift a little away from cool, fresh salads. But I still want all the veggies! And there’s nothing better than roasted root veggies. These Maple Cumin Roasted Carrots are the easiest macro-friendly side dish to whip up and compliment all your favorite protein recipes. A little smokey, a little sweet– SO GOOD.
It’s a simple recipe that comes together in about 15 minutes, but is still so tasty! Carrots cut into coins cook quickly and are super easy to prep in a pinch. Let me tell you, having a few tested and true side dishes can really save the day in a dinner time crunch! A simple grilled chicken, roasted carrots, and a small side salad is so easy but still feels like a well rounded meal. And you can eat it on a plate like a normal person or build one giant bowl like you KNOW I DO.
How to Make Maple Cumin Roasted Carrots
- Carrots, sliced diagonally into coins
- Olive oil
- Dried parsley
- Garlic powder
- Kosher salt
- Pure maple syrup
- Fresh parsley, chopped
- Crumbled goat cheese
- Lemon zest (optional)
Preheat your oven to 425, and slice your carrots into diagonal coins while that’s going. (Peeling is optional, I personally like to leave the skin on!)
Lay your cut carrots on a large sheet pan without letting them get crowded so they cook evenly. Give them a spritz of olive oil, and then sprinkle with dry spices. After giving them a good toss, roast in the oven for 10 minutes. You can then remove them from the oven, drizzle with pure maple syrup (use honey if you don’t have it!), and place back in the oven on broil. You’ll let them broil for about 5 minutes, but keep an eye on them to make sure they don’t burn!
Remove from the oven and pour them into your favorite serving dish. Sprinkle with some crumbled goat cheese, fresh parsley, and optional lemon zest. It’s as easy as that! Pair with your favorite protein and ENJOY.
I like to make this recipe with pure maple syrup because I love the way it compliments everything, but honey will work too if you don’t have it! Just like olive oil, a little more maple syrup will only be more delicious, but since I want delicious AND macro-friendly, one tablespoon does the trick. There’s also no lemon zest in my photos — but we love to add it, so know that it comes strongly recommended by me! The goat cheese is so minimal and (if you count macros) only adds 2.5 fat to the whole recipe. So no big deal if you choose to skip! You’ll save a smidge of fat. As far as my favorite proteins to pair it with, it really goes well with so many! But here are a few of the usual pairings at my house:
But the truth is, if you’ve seen any of my dinners in stories on IG, you’ll never see me with a side of carrots on my plate. For me these are a savory tasty addition to any salad or bowl. The more interesting veggies and flavors the better!
For EASY, yet delicious macro-friendly sides, I’ve got you. Here are a few of my favorite, go-to, macro friendly sides to bulk up your meal:
Are you already following me on Instagram? (@lillieeatsandtells) I’m always sharing my favorite recipes, both old and new, there! I also wrote a cook book that is full of taste tested approved macro friendly delicious recipes! You can check it out here!
Maple Cumin Roasted Carrots
- 1 ½ lb carrots sliced diagonally into coins (705 g)
- 1 Tbsp olive oil 15 g
- 2 tsp cumin
- 2 tsp dried parsley
- 1 tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp pure maple syrup 15 g
- Fresh parsley chopped
- 2 Tbsp crumbled goat cheese 14 g
- Lemon zest optional
- Preheat the oven to 425. Slice your carrots into diagonal coins (peeling is optional, I like the skin.)
- Lay cut carrots on a large sheet pan making sure not to crowd. Spray with 15 grams or 1 Tbsp of olive oil, and sprinkle with dry spices. Toss well and roast for 10 minutes. Remove from the oven and turn it to broil. Drizzle carrots with 1 Tbsp of pure maple syrup (use honey if you don’t have it!). Broil for another five minutes making sure not to burn.
- Remove from the oven and Pour them into a dish. Sprinkle with 2 Tbsp crumbled goat cheese, fresh parsley, and optional lemon zest. (There’s no zest in my photos but we love to add it!)