If you want a simple, vibrant, and flavor-packed side dish, prepare to fall in love with these restaurant-worthy cumin-roasted carrots . They’re my go-to when I want to round out a meal with something bright and irresistible. I’ll show you how to finish it off with the most amazing cilantro lime crema.
This impressive side dish comes together in 45 minutes, and many steps can be made ahead.
Every week, a bag of carrots makes its way into my cart. They’re reliable, yes—but they can get boring fast. This recipe turns them into something you’ll actually crave.
I first made these on a tapas night at home while my husband and daughter worked on baba ganoush. I roasted the carrots, whipped up a bright cilantro lime crema, and hoped for the best. By the time we sat down, we couldn’t believe how good they were—sweet, smoky, creamy, and just a little unexpected.
Roasting intensifies the carrots’ natural sweetness, while earthy cumin adds warmth and depth. The tangy cilantro-lime crema adds freshness, and chopped dates add soft pops of sweetness that round everything out beautifully. A final sprinkle of pumpkin seeds adds crunch—though sunflower seeds, pine nuts, sliced almonds, or even roasted chickpeas work just as well. Don’t skip that texture moment.
You’ll mostly be reaching for pantry staples here . Grab some carrots, ground cumin, a handful of dates, something crunchy, and the simple ingredients for the crema—sour cream, mayo, lime juice, garlic, salt, and cilantro. It’s a humble lineup that delivers big flavor.
How to make cumin roasted carrots: tips and tricks
This truly impressive side dish comes together in just 45 minutes, and many steps can be prepped in advance. My favorite part of these cumin carrots is how the creamy cilantro sauce blends with the sweet, roasted carrots. Contrasting textures make a dish, and this one has it all: creamy sauce, crunchy pumpkin seeds, soft dates, and crisp-tender carrots.
Season the carrots with a little brown sugar and spices, then roast until tender but still with a little bite.
Pumpkin seeds add a wonderful little crunch to your carrots, and toasting them brings out their nutty flavor.
Meal prep ⇢ You can chop the carrots a few days ahead and keep them in a covered container in your fridge. The brown sugar and spices can be mixed in a jar and kept in your pantry. Even the pumpkin seeds can be roasted days before you plan on using them. Tip ⇢ While you’re at it, toast extra pumpkin seeds to sprinkle over your salad this week!
Make the crema by blending the ingredients in your food processor as soon as you pop the carrots into the oven. This sauce tastes best if it has 20 minutes to meld the flavors.
I like to spread the sauce on the bottom of a wide bowl and then layer the carrots, dates, pumpkin seeds, and cilantro on top. You can serve the sauce on the side if you anticipate having leftovers.
No food processor? No problem! ⇢ You can use your blender to make the sauce, using the tamper to push the cilantro into the blades. You can also mince the cilantro super fine and mix everything in a bowl.
Store and reheat
Storage: Cool leftovers to room temperature, transfer them to an airtight container, and refrigerate them for up to 3 days.
Reheat: Leftovers can be gently reheated in the microwave or a pan on the stove over low heat.
Freeze: I don’t recommend freezing this recipe.
View this post on Instagram A post shared by Kristen Stevens (@theendlessmeal)
True story:these cumin carrots are so delicious that when I made them to take photos, I ate the entire plate for lunch. I couldn’t stop myself!
Tip ⇢Extra crema makes a fantastic dip for raw carrots!
4 more carrot recipes to try
Buttered Carrots
Parmesan Crusted Carrots (The Viral Recipe!)
Roasted Dill Carrots (with lemon feta dressing)
Brown Sugar Carrots with Buttered Pecans
Cumin Roasted Carrots Recipe
Ingredients
- 2 lb carrots , cut on the diagonal
- 1 tablespoon olive oil
- 1 teaspoon brown sugar , optional
- 1 teaspoon cumin
- ½ teaspoon EACH: chili powder, paprika, salt, and pepper
- ¼ cup pumpkin seeds , toasted
- 4 dates , chopped
- A few cilantro leaves
Cilantro Lime Crema
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic
- ¼ teaspoon salt
- ½ cup fresh cilantro
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Add the carrots, olive oil, brown sugar if using, cumin, chili powder, salt, and pepper to a large bowl and mix well. 2 lb carrots, 1 tablespoon olive oil, 1 teaspoon cumin, ½ teaspoon EACH: chili powder, paprika, salt, and pepper
- Lay the carrots out in a single layer on a baking sheet and roast for 35-40 minutes, until they are tender and darkening in a few places.
- If your pumpkin seeds are not toasted, place them in a small baking dish and toast them in the oven with the carrots for 5-6 minutes, until they begin to smell fragrant. ¼ cup pumpkin seeds
- Make the crema while the carrots roast. Place the sour cream, mayonnaise, lime juice, garlic, and cilantro into your food processor and pulse until mostly smooth - some specs of cilantro is ok. Transfer it to a bowl and refrigerate until the carrots are cooked. ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon lime juice, 1 clove garlic, ½ cup fresh cilantro, ¼ teaspoon salt
- When the carrots are cooked, spread the crema on the bottom of a serving dish. Place the carrots on top, and then sprinkle the dates, pumpkin seeds, and cilantro over the top. Serve right away. 4 dates
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
