Cumin and Coriander Roasted Carrots with Citrus Crema

Published on
June 28, 2022
This is as good as it gets when it comes to roasted vegetables. I like to use mixed colored carrots for a show-stopping side. Serve this on the pan family-style and let the carrots soak up the flavor.
Rainbow roasted carrots with avocado, pea shoots and pumpkin seeds.
Prep Time:
20 Minutes
Cook Time:
40 Minutes
Difficulty Level:

2 teaspoons Cumin, divided

1 1/2 teaspoons Coriander, Ground

2 teaspoons fresh thyme, minced

1 teaspoon salt

1/2 teaspoon black pepper

4 garlic cloves, minced

1 tablespoon red wine vinegar

1/4 cup olive oil

3 pounds carrots, scrubbed not peeled

1/2 cup sour cream

2 tablespoons orange juice

1 tablespoon lemon juice

1 avocado, cut into thin slices

1 cup pea shoots

2 tablespoons pumpkin seeds


1. Preheat oven to 400°F. Cover 2 rimmed baking sheets with foil and add 2 tablespoons water to each. Set aside.

2. In a large mixing bowl add the 1 1/2 teaspoons Cumin, Coriander, thyme, salt, pepper, garlic, vinegar, and 1/4 cup olive oil. Whisk to blend.

3. Add the carrots and toss to coat. Split the carrots between the prepared pans, drizzling any extra marinade over the carrots.

4. Cover tightly with foil and bake for 40 minutes or until the carrots are lightly browned and tender.

5. Meanwhile, combine the remaining 1/2 teaspoon Cumin, sour cream, orange and lemon juices in a small bowl. Season with salt and pepper to taste.

6. When carrots are done, drizzle with citrus crema. Top with avocado, pea shoots, and pumpkin seeds.

Recipe Tip:
If you cannot find pumpkin seeds, swap them out for sunflower seeds.
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