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Rainbow Roasted Carrots with Mustard and Cumin Seeds

Rainbow carrots make a great Thanksgiving or winter holiday side dish. They're beautiful, and the cumin and mustard seeds elevate the flavor but still play nicely with others.


  • 2 pounds rainbow carrots
  • 1 tablespoon safflower or other neutral oil, divided
  • Salt and pepper to taste
  • 1 teaspoon brown or black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoons chopped cilantro (or parsley)
  • Flaky sea salt, optional


  • Preheat oven to 400°F with two racks close to the center.
  • Peel and trim the carrots. Slice very thick carrots into quarters from root to tip, slice medium-sized carrots in half from root to tip, and leave any very thin carrots whole. The idea is to cut all pieces to a reasonably similar size so they will roast evenly.
  • Place the carrots on one baking sheet and toss with half the oil, then move half the carrots to a second baking sheet and arrange in a roomy single layer. Sprinkle with salt and pepper and roast until tender and lightly browned, about 20-25 minutes depending on size.
  • While the carrots roast, place the remaining 1/2 tablespoon of oil and the mustard and cumin seeds into your smallest pan. Warm over medium heat until the seeds start to pop vigorously, then remove from heat and let sit until ready to serve.
  • When ready to serve, arrange carrots on a platter, drizzle with the cumin and mustard seed oil, sprinkle with cilantro or parsley and some flaky sea salt if you have it.
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