Roasted Cumin-Lime Carrots

Gayla shared a recipe for these amazing carrots on our main Facebook page, and graciously agreed to share here. Her version uses coconut oil instead of extra-virgin olive oil, and she made some adjustments to seasoning. The final product is amazing!


Roasted Cumin-Lime Carrots


  • 1 pound carrots, cut in half length and width wise
  • 2 tablespoons coconut oil
  • Juice and zest of 2 limes
  • 2 tablespoons honey
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground chipotle powder


  1. Heat oven to 375 degrees.
  2. Melt the coconut oil and honey in a mug in the microwave.
  3. Add the lime zest and juice and all spices to the mug and stir.
  4. Put the carrots on a foil lined baking sheet.
  5. Pour the oil/lime/spice mixture on the carrots and toss well.
  6. Roast about 30 minutes, depending on size, until the carrots are tender and beginning to color.

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