Maple Cumin Roasted Carrots
These Maple Cumin Roasted Carrots are the easiest macro-friendly side dish to whip up and compliment so many of your favorite protein recipes!
- 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!)
The goat cheese is so minimal and 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.
MFP: Lillie Eats and Tells Maple Cumin Roasted Carrots
Serving: 100g | Calories: 126kcal | Carbohydrates: 20g | Protein: 2.4g | Fat: 4g | Fiber: 6.2g | Sugar: 13.9g